Pistachio Crusted Chicken Breast with Fiddle Head Fern Relish
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Pistachio Crusted Chicken Breast with Fiddle Head Fern Relish

  • Servings: 4
  • Prep Time: 45 MINS
  • Cook Time: 45 MINS

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Directions

Step one
Combine flour, salt and pepper, set aside. Whisk egg with 1 tbsp of water, set aside. Combine in a food processor, 1 cup panko and pistachios. Pulse till pistachios are fine ground. Use a 3 stage method, dredge each chicken breast in flour shaking off any excess. Dip chicken into egg mixture to coat. Drain excess. Place chicken breasts in pistachio mixture pressing slightly to coat one side of the breast. In a large sauté pan on medium high heat add olive oil, lay chicken nut crust side down, turn after browning (about 3-4 minutes) and finish in 375°F oven for 20 minutes and internal temperature reaches 165°. Keep warm and set aside.
Step two
Put a small sauce pan on medium heat, sauté minced shallots till tender, add saffron threads and wine and reduce to half. Add heavy cream, salt and pepper. Reduce till thickened. Be sure to try to avoid boil over.
Step three
Sauté shallots and garlic with a touch of olive oil till fragrant – do not brown. Add blanched fiddle heads and tomatoes and sauté till heated through careful not to break down the tomatoes and ferns. Add white wine and sauté for 30 seconds, finish with butter, salt and pepper. Careful using frozen fiddle heads, they are a little more delicate and only need to blanch 30 seconds for less. Fiddle Head Notes: Fiddle heads are harvested for a short time in early to mid-spring in the Pacific North West. They have an earthy flavor of asparagus crossed with spinach and are best stir fried or blanched.

Ingredients

ROXY™ Organic Boneless Skinless Chicken Breasts
1 cup Shelled Pistachios
1 cup Panko Bread Crumbs
1 tsp Salt
1/2 tsp Pepper
Egg
1 tbsp Water
1 cup Flour
2 tbsp Olive Oil
1 pinch Saffron Threads
Shallots, minced
1/2 tbsp Olive Oil
1/2 cup White Wine
1 tsp Salt
1 pinch White Pepper
1 cup Heavy Cream
1 tbsp Olive Oil
1 tsp Minced Shallots
1 clove Minced Garlic
Roma Tomato, small diced
  Handful of Fiddle head ferns, lightly blanched
2 tbsp Capers
1 tbsp Chopped Basil or ½ tsp Chopped Fresh Dill
  Splash of White Wine
1 tbsp Butter
 

Directions

Step one
Combine flour, salt and pepper, set aside. Whisk egg with 1 tbsp of water, set aside. Combine in a food processor, 1 cup panko and pistachios. Pulse till pistachios are fine ground. Use a 3 stage method, dredge each chicken breast in flour shaking off any excess. Dip chicken into egg mixture to coat. Drain excess. Place chicken breasts in pistachio mixture pressing slightly to coat one side of the breast. In a large sauté pan on medium high heat add olive oil, lay chicken nut crust side down, turn after browning (about 3-4 minutes) and finish in 375°F oven for 20 minutes and internal temperature reaches 165°. Keep warm and set aside.
Step two
Put a small sauce pan on medium heat, sauté minced shallots till tender, add saffron threads and wine and reduce to half. Add heavy cream, salt and pepper. Reduce till thickened. Be sure to try to avoid boil over.
Step three
Sauté shallots and garlic with a touch of olive oil till fragrant – do not brown. Add blanched fiddle heads and tomatoes and sauté till heated through careful not to break down the tomatoes and ferns. Add white wine and sauté for 30 seconds, finish with butter, salt and pepper. Careful using frozen fiddle heads, they are a little more delicate and only need to blanch 30 seconds for less. Fiddle Head Notes: Fiddle heads are harvested for a short time in early to mid-spring in the Pacific North West. They have an earthy flavor of asparagus crossed with spinach and are best stir fried or blanched.