Pistachio-crusted chicken tenders with blackcurrant dip

Pistachio-crusted chicken tenders with blackcurrant dip

11 ratings

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g
chicken breast
120 g
pistachios (shelled)
125 g
blackcurrants
100 ml
water
2 tbsp
honey
3 tsp
grainy mustard
70 g
sunflower seeds
60 g
breadcrumbs
5 g
parsley
½ tsp
salt
¼ tsp
cayenne pepper
2
eggs
2 tbsp
olive oil
Metric
Imperial
  • 600 g chicken breast
  • 120 g pistachios (shelled)
  • 125 g blackcurrants
  • 100 ml water
  • 2 tbsp honey
  • 3 tsp grainy mustard
  • 70 g sunflower seeds
  • 60 g breadcrumbs
  • 5 g parsley
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 2  eggs
  • 2 tbsp olive oil

Utensils

  • baking sheet
  • food processor
  • oven
  • 2 shallow bowls
  • small saucepan
  • cutting board
  • knife
  • parchment paper (optional)

Enjoy with

Beer, IPA
The bitterness of the beer works perfectly with the frutiness of the dip and compliments the crispy chicken just as well.

Nutrition per serving

Cal
716
Protein
48g
Fat
46g
Carb
28g

Step 1/4

Preheat the oven to 200°C/400°F. Wash the blackcurrants and add to a saucepan set over medium-high heat with water and honey. Simmer for approx. 5 min., then remove from heat and and add mustard. Transfer to a serving bowl and set aside.
  • 125 blackcurrants
  • 100 ml water
  • 2 tbsp honey
  • 3 tsp grainy mustard
  • oven
  • small saucepan

Preheat the oven to 200°C/400°F. Wash the blackcurrants and add to a saucepan set over medium-high heat with water and honey. Simmer for approx. 5 min., then remove from heat and and add mustard. Transfer to a serving bowl and set aside.

Step 2/4

Line a baking sheet with parchment paper, if needed. Cut the chicken breasts into strips. Blend the pistachios, sunflower seeds, breadcrumbs, parsley, salt, and cayenne pepper in a food processor until fine and uniform. Add the mixture to a shallow plate.
  • 600 chicken breast
  • 120 pistachios (shelled)
  • 70 sunflower seeds
  • 60 breadcrumbs
  • 5 parsley
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • food processer
  • baking sheet
  • shallow plate
  • cutting board
  • knife
  • parchment paper (optional)

Line a baking sheet with parchment paper, if needed. Cut the chicken breasts into strips. Blend the pistachios, sunflower seeds, breadcrumbs, parsley, salt, and cayenne pepper in a food processor until fine and uniform. Add the mixture to a shallow plate.

Step 3/4

Whisk the eggs in a shallow bowl and dredge each piece of chicken in them. Then coat each piece in the nut mixture well.
  • 2 eggs
  • shallow bowl

Whisk the eggs in a shallow bowl and dredge each piece of chicken in them. Then coat each piece in the nut mixture well.

Step 4/4

Place the chicken tenders onto the baking sheet and drizzle with olive oil. Transfer to oven at 200°C/400°F for approx. 20 min., or until the chicken tenders are golden brown and the chicken is cooked through. Serve with the blackcurrant dip and enjoy!
  • 2 tbsp olive oil
  • oven

Place the chicken tenders onto the baking sheet and drizzle with olive oil. Transfer to oven at 200°C/400°F for approx. 20 min., or until the chicken tenders are golden brown and the chicken is cooked through. Serve with the blackcurrant dip and enjoy!