Browse Recipes

Recipe of the Day

Back to School Cookies
No flour, no sugar makes these allergy-friendly but a tasty treat for all!

Raspberry Pistachio Crusted Chicken

Per Serving: Calories: 263, 6.8 g fat, 1.1 g saturated fat, 65.8 mg cholesterol, 408 mg sodium, 20 g carbohydrates, 2.3 g sugar, 5.3 g fiber, 32.1 g protein

Yield: Serves 2

Ingredients

1/2 cup raspberries
1 tsp dijon mustard
1 tbsp fresh lemon juice
1/4 cup whole-grain bread crumbs (about 1/2 slice)
1 tbsp coarsely ground pistachio nuts
1 tbsp minced fresh parsley
1 dash white pepper
1 pinch sea salt
2 skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
1 tsp olive oil
1/2 head kale, leaves trimmed and washed

Instructions

In a food processor or blender, process berries, mustard, and lemon juice until smooth.
Transfer to a shallow pan.
In another pan, combine bread crumbs, pistachios, parsley, pepper, and salt.
Dip chicken into the raspberry sauce, then into the bread-crumb mixture to coat.
Heat olive oil in a skillet and saute chicken over medium heat, about 5 minutes per side.
Serve each chicken breast on a bed of kale.

Source: Womens Health magazine

> Leave Feedback