Home > Recipes > Recipe Navigation    
User Rating

This recipe does not have a rating because it does not have enough votes.

+ - Tried it? Rate it!
Print this Recipe

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


  • 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


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

Source: Womens Health magazine

> Leave Feedback

User Feedback

(Page 1 of 1, 1 total comments)

Mikki Parkhill

Need nutrional stats please!

posted Feb 26th, 2012 6:37 pm


Leave Feedback

Or, proceed without an account


Already a member?