Tuesday, December 9, 2014

Choice Chix

Pistachio-Crusted Chicken and Cauliflower Curry-the timing of these 2 dishes flowed perfectly to create a meal for 2 in 45 minutes.  Thanks to Rachel Ray Magazine and Fine Cooking for the recipes.

Pistachio-Crusted Chicken Breast
(Serves 2)

1-6 oz. Boneless Skinless Chicken Breast
Pound breast thinly.

1/2 cup Pistachios
Shell.  Place in food processor with
1 Tablespoon Sesame Seeds
1/8 teaspoon Mrs. Dash
Process to a fine crumb.
Place in ziploc bag.  Add chicken breast and cover with crumbs.
Bake in preheated oven at 400 F. until internal temperature reaches 165 degrees. (approximately 20 minutes).

Slice thinly.  Serve on a bead of greens with Lime Yogurt Sauce.

Lime Yogurt Sauce
(Serves 2)

2 Tablespoons Greek Yogurt
1 Tablespoon Lime Juice, fresh squeezed
1/2 teaspoon Ground Coriander   
Dash Cayenne Pepper

I made the Spicy Curried Cauliflower dish before.  Another photo and recipe can be found here.  The pretty golden cauliflower was purchased at Saturday's Winter Farmers Market!

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