Pistachio Chicken ~a la Rosa

Sometimes I get these ideas in my head and I cannot shake them. In this case it was making a chicken dish that imitated the flavors of Pizzeria Bianco’s Rosa pizza, minus any dough. The idea flourished when I saw Pistachios on sale, well actually the first time I bought them the husband ate them all, so I had to go back for more. I went into this completely flavor driven, I was sure I would do a chicken coating, but with which ingredients, it did not seem right to add them all to the coating, so below is what I ended up with and I am proud to say it turned out fantastic, and hit all the right flavor queues. That said I would do a few things different next time. For starters the mozzarella I added to the top was completely unnecessary, of course I love cheese but in this case you could add it or leave it depending on your tastes. I would also maybe use chicken tenderloins next time, or hammer out the breast the way you do for chicken Parmesan, flattening it out a bit so you get a crunchy bite every time. I will add the Parmesan crisps to another post and highlight ways to serve them. I have been making whipped cauliflower for many years, when my daughter was little she renamed it Cauliflower Cloud, so that has been what we called it every since. ~~ See below the pictures for the full shopping list. ~~ 

Here is how I ended up making it.

1 1/2 cups of shelled pistachios
1 cup shredded Parmesan
1/3 cup grated Parmesan
1 tbsp olive oil
1 tsp garlic powder
1 sprig of rosemary fresh, or about 1 tsp of dried
Using a blender or food processor, pulverize these ingredients into a coating like consistency  I liked that there were a few larger pistachios left, added to the flavor. Place in a bowl and set aide. I kept mine in the refrigerator over night to use the next day, to save on prep time.

5 Chicken Breasts – like I said I would pound them out if you get thick breasts like I did or get chicken tenderloins.

Make an egg wash with three eggs and 1/3 cup of milk, whisk together.

Dip each piece of chicken in the egg wash and then the coating, work chicken into the coating to get all sides covered. I also set aside a little bit of coating to sprinkle on top when I first put them in the oven and then after I flipped them over.

Bake in a 375 degree preheated oven, on a tin foil covered baking sheet,  for 20 minutes on one side, flip and sprinkle with some extra coating and cook again for 20 minutes or until chicken is cooked through and juices run clear. (test a piece or use a thermometer to reach the proper internal temp.) If you want at the end, melt some mozzarella over the top.

Garnish – chop red onion and fresh basil together in small pieces

Cauliflower Cloud – aka whipped cauliflower – I used two heads of fresh cauliflower, cut off stems and all green and put in boiling pot of water until tender. Once done strain out all water, then add 3 tbsp of butter, whip in with a hand mixer. I do add milk, but I do this by eye, each head will be a different size and volume and I do not want it to be runny, so I just add a pinch of milk at a time, whip it up until it is smooth and creamy, but not runny. I then add a pinch of salt and about 1 tbsp of garlic powder with parsley. I often cook this with cheese added, but with the flavors of this recipe I wanted to keep it simple.




Shopping list

1 1/2 cups of shelled pistachios
1 cup shredded Parmesan
1/3 cup grated Parmesan
1 tbsp olive oil
2 tsp garlic powder with parsley
1 sprig of rosemary fresh, or about 1 tsp of dried
3 eggs
1/3 cup milk
Red onion
Fresh basil
Chicken breasts or chicken tenderloins
2 heads of cauliflower
3 tbsp butter

6 comments for “Pistachio Chicken ~a la Rosa

  1. October 10, 2013 at 2:32 pm

    This looks amazing! I am making this for sure! Have a great day!

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