Serves 2
Ingredients:
- 2 boneless skinless chicken breasts or 4 tenderloins
- 3/4 cup pistachios
- 2 tablespoons sesame seeds
- 1 tablespoon shredded coconut
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin
- 1/2 teaspoon chia seeds
- 1 egg, beaten
- 1/4 cup all-purpose flour
- Salt and black pepper, to taste
Pre-heat the oven to 400 degrees F.
Heat a small saute pan over medium heat and add the pistachios. When they are toasted, remove them from the pan and set aside.
Add the sesame seeds, coriander seeds, and coconut and toast until they are golden.
Place all the above ingredients in a food processor and blend until a coarse meal forms--don't make a paste!
Add the cumin and chia seeds and stir to mix.
Place half of the dukkah mixture in a shallow dish and store the other half in an airtight container for another use.
Meanwhile, beat the egg in a shallow dish large enough for the chicken breasts.
Place the flour on a shallow plate. Season with salt and pepper.
Dredge the chicken through the flour, shaking off the excess, then coat with the egg wash.
Now coat the chicken with the dukkah mix, pressing gently to make sure it adheres.
Bake on a greased rack on a baking tray in the oven for 15-20 minutes or until the chicken is 165 degrees F. read more words!
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