Pistachio Chicken Lollies

by Bob Blumer

Pistachio Chicken Lollies

 

Yield

about 12 lollies

Ingredients

1 cup shelled pistachios

1 large boneless chicken breast

Salt and pepper

1 egg

2 tablespoons olive oil

1 tablespoon butter

1 watermelon wedge (for presentation)

12 6-inch bamboo skewers

Instructions

Chop pistachios into teeny pieces using a food processor or a mortar and pestle. Reserve.

Slice chicken breast crosswise (against the grain) into ¼-inch-thick slices. Cut the largest slices in half. Season with salt and pepper.

Transfer pistachios to a medium-size bowl. In a second medium-size bowl, beat egg.

Pat down chicken pieces, one at a time, into pistachios, then roll in egg mixture, then pat down again into pistachios. Reserve nut-covered pieces on a plate until they are all done.

In a large frying pan, over medium/medium-high heat, add oil and butter. When butter starts to sizzle, add chicken. Cook for approximately 3 minutes on the first side, or until pistachios on the bottom are golden brown. Turn once and cook for approximately 2 more minutes, or until the second side is golden brown and the chicken is cooked throughout. 

Insert a skewer into each piece of chicken, then stick skewers in watermelon. 

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This is one of the most beautiful side dishes in my repertoire. Not only is it beautiful to look at, but it's also endlessly delicious. The pistachios are the most precious of the “jewels” in this dish! It can be eaten by itself, or with some roasted chicken, or seafood.
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