Peachy Pistachio Chicken


Peachy Pistachio Chicken

Yield: 4 servings.


4 Chicken half-breasts, boned and skinned

2 tablespoons Dijon mustard

¾ cup Coarsely chopped, natural American pistachios, divided

¼ pound Prosciutto or coppa, thinly sliced

2 tablespoons Flour

1 teaspoon Tarragon

1 Egg, beaten

6 tablespoons Butter or margarine

¼ cup Dry white wine

3 Fresh California peaches, cut into wedges


Pound chicken half-breasts between sheets of wax paper until flattened. Spread mustard on top side of chicken; top with prosciutto and 2 tablespoons pistachios on each. Roll up chicken and secure with toothpicks. Mix flour with tarragon and remaining ¼ cup pistachios. Dip chicken in egg, then flour mixture, coating thoroughly. Melt 4 tablespoons butter in 13 x 9-inch baking dish or pan, place chicken in butter and bake uncovered at 375˚ F. for 20 minutes. Brush pan drippings over chicken to glaze. Add peach slices around chicken, dot with remaining 2 tablespoons butter and pour wine over. Bake 15 minutes longer or until done. Serve chicken and peaches with pan juices.