Spinach and Pistachio-crusted Chicken Breast
By Sandra Schumann
Prep Time: 15 min
Cook/Bake Time: 15 min
300g chicken breast
60g roasted and salted pistachios, shelled
25g baby spinach
oil to fry
Cut chicken breast in bite-sized pieces and add salt and pepper. Add the pistachios to food processor and grind. Add breadcrumbs, spinach and a pinch of salt and pepper and mix again.
Crack egg and whisk. Coat chicken filets with egg first and then with the pistachio bread crumbs and fry in heated oil until golden brown. Let drain on paper towels and serve with salad and toasted bread.