Pistachio Chicken Kiev

By Emily Cronin

4 boneless, skinless chicken breasts

1 cup shelled pistachios, finely chopped

1/2 cup all-purpose flour

2 eggs, beaten

Salt and pepper to taste

1/2 cup unsalted butter, softened

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

Vegetable oil for frying

Preheat your oven to 190°C (375°F)
In a small bowl, mix together the softened butter, minced garlic, chopped parsley, and lemon juice. Wrap the butter in baking paper and transfer to fridge to set for 15 minutes.
Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness. Using a knife, slice a small pocket on one side. Stuff the pocket with the parsley butter and seal the chicken.
In a shallow dish, season the flour with salt and pepper. Dredge each chicken breast in the flour, shaking off any excess.
In another shallow dish, place the beaten eggs.
Spread the chopped pistachios on a plate.
Take each chicken breast, dip it into the beaten eggs, then coat it evenly with the chopped pistachios, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
Transfer the browned chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes, or until cooked through.
Serve the Chicken Kiev hot, garnished with extra chopped pistachios and parsley if desired. Enjoy!

American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.