This might very well be my new favorite chicken recipe (found on all-recipes.com). I paired it with a Strawberry-Almond Salad with Poppyseed Vinaigrette and braised baby potatoes.
Pistachio-Crusted Honey Dijon Chicken Tenders
1 C. chopped pistachios (if you buy the Planters Heart Healthy mixed nuts there’s plenty of pistachios…I just chopped up all but the hazelnuts)
2 T. Dijon mustard
2 T. olive oil
2 T. honey
Salt and pepper to taste
2 large boneless, skinless chicken breast halves, cut into 1” strips
Stir together the Dijon mustard, olive oil, honey, salt, and pepper until smooth.
Cut chicken into 1” strips and marinade in the Dijon mustard mixture.
Preheat oven to 500*. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
Dip chicken into pistachios and place onto prepared baking sheet.
Place into preheated oven and turn the oven down to 375*. Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.