Pound the chicken breasts to an even thickness, around 1/2 to 3/4 of an inch thick.
Make the brine: In a large bowl add the 1/4 cup salt and quart of water, whisk until the salt is dissolved. Submerge chicken into the brine and refrigerate for 1 hour.
Pulse the pistachios in a food processor a few times until theyre finely chopped, Dont pulse too much or theyll become pasty. Pour chopped pistachios into a large bowl or rimmed dish mix and set aside.
In another bowl mix Dijon, mayo, milk and pepper together and set aside.
Preheat oven to 425 degrees F. Prepare a baking sheet lined with foil and a wire rack on top.
Remove the chicken from the brine, rinse under cold water and pat dry with paper towels.
Brush the chicken breasts with the mayo mixture until evenly coated then roll chicken into the pistachio mixture until well coated, pressing down to help adhere the pistachios to the chicken. Place chicken on the wire rack.
Bake the chicken in the preheated oven for 20 to 25 minutes or until an internal temperature of 165 degrees F.
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