Best 5 Sliced Lemon Pistachio Chicken Over Greens Recipes

SLICED LEMON PISTACHIO CHICKEN OVER GREENS

Steps:

• Combine cornflakes, pistachios, rind, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Brush the chicken breasts with honey. Dredge the chicken in crumb mixture.
• Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and saute 5 minutes on each side or until done. Cut chicken into 1/2 inch strips; set aside.
• Place salad greens in a large bowl. Combine 1/4 teaspoons salt, 1/4 teaspoons pepper, juice and oil, drizzle over salad greens, tossing gently to coat.
• Divide the salad green and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

PISTACHIO CHICKEN FROM INDIA

Steps:

• Drain the boiled onions, cool lightly and then grind to a fine paste.
• Reserve a few peeled pistachios for garnish and grind the remaining with the chopped green chillies to a fine paste, adding a little water as you do so.
• Heat oil in a pan.
• Add the boiled onion paste and saute for 4 minutes or till the oil begins to separate.
• Ensure that the colour of the onion does not turn to brown.
• Add ginger and garlic pastes.
• Stir-fry briefly or until the raw smell of the same is gone.
• Add corriander and white pepper powders and salt to taste.
• Mix well.
• Stir in the pistachio-green chilli paste and cook for a minute.
• Add chicken pieces and saute for 2 minutes.
• Reduce heat, add 1 cup of water and simmer for 4-5 minutes or till the chicken is completely cooked.
• Stir in yogurt and continue to simmer for 2 minutes,stirring occasionally.
• Stir in fresh cream.
• Sprinkle garam masala powder and serve hot with naan!

PISTACHIO LEMON CHICKEN

Steps:

• In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
• Flatten each chicken breast half to 1/4-inch thickness.
• Sprinkle both sides of chicken with lemon pepper seasoning.
• Heat oil in a 12-inch skillet over medium-high heat.
• Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
• Serve chicken topped with pan juices, nuts and garnish with lemon slices.

LEMON LEAVES

Steps:

• In a large bowl, cream the butter and 1 cup of sugar until light and fluffy. Beat in the egg, cream and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until dough is easy to handle.
• In a small bowl, beat the egg yolks and water. In another bowl, combine the pistachios, lemon peel and remaining sugar.
• On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a 2 1/2-inch leaf-shaped cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Brush with the egg yolk mixture; sprinkle with the pistachio mixture.
• Bake at 350-degrees for 6-8 minutes or until the edges are set (do not brown). Remove to wire racks to cool.

PISTACHIO CHICKEN AND APPLE SALAD

Steps:

• Place apple, celery, bell pepper, nuts and chicken in a medium bowl. Sprinkle with salt.
• In a separate bowl, combine dressing and mayo. Fold into the apple-chicken mixture. Serve on lettuce leaves.