Thursday, April 18, 2013

Pistachio Encrusted Chicken & Wild Black Rice Salad {Gluten Free}


We love pistachios and their toasty, salty bite.  This is a new and different way to dress up your chicken for dinner tonight.  The pistachio crust gives it a rich and toasted depth of flavor without being too heavy.  We paired our tasty chicken with some nutrient-packed wild rice.  A light dressing and a few sweet, chewy pieces of dried fruit made it the perfect accompaniment to the chicken. Have you ever tried black rice before?  It does take awhile to cook but it's worth the wait.  Enjoy!
Recipe: (serves 4-6)
Chicken:
4-5 chicken breasts
1 1/2 cups pistachios (shelled) (roasted and salted preferred)
1/2 cup millet flour (or flour of your choice)
1/4 teaspoon sea salt
1 tablespoon coconut sugar (or sugar of your choice)
1 egg, white only
light olive oil

Chicken Directions:
1. Preheat oven to 350'F. Place chicken in a resealable plastic bag and pound until it's about 1/2-inch thick. Place the pounded chicken on a couple of paper towels to absorb any excess moisture.
2. In a small food processor or chopper, pulse the pistachios to a medium-fine consistency.
3. In a flat bottomed glass baking dish combine the pistachio pieces, flour, salt and sugar. In a separate dish add the egg white and whisk for a few seconds to loosen whites a little.
4. Dip each chicken breast into the egg white first, allow excess to drip off then gentle lay the chicken into the breading mixture, flipping to coat.
5. Place chicken on a baking sheet and bake at 350'F for 15-20 minutes, flippin gonce halfway through, or until chicken reaches an internal temperature of 165'F. Serve right away to enjoy that crispy, crunchy crust.


Wild rice salad:
1 3/4 cups wild rice {black rice}
4 1/4 cups water
1/2 teaspoon salt
the juice of 1 lime
2 teaspoon agave nectar<
1/3 English cucumber, diced
small handful of pistachios (roasted and salted preferred)
handful of dried cranberries
1/4 cup cilantro, chopped


Rice Directions:
1. Add rice and water to a pot over medium high heat and bring to a gentle boil. Once gently boiling, quickly reduce heat and simmer for 1 hr 15 mins until rice is split and soft. 2. Drain excess water, if any. Mix rice with rest of ingredients and serve warm or chilled.

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