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    You are in: Home / Greek / Skewered Pistachio-Crusted Chicken Recipe
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    Skewered Pistachio-Crusted Chicken

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    ThatSouthernBelle's Note:

    From Kerasma's Fall 2005 edition of Greek Gourmet Traveler. This is a Greek meze (just like a Spanish "tapa".)

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    Ingredients:

    Yield:

    pices

    Units: US | Metric

    For the pistachio crust

    Chicken

    • 2 boneless skinless chicken breasts, cut into medium cubes
    • 2 fresh florina red peppers, diced the same size as the chicken
    • 15 short wooden skewers, soaked in water

    Directions:

    1. 1
      Sauté the onion in a little olive oil until softened.
    2. 2
      Add the Muscat and simmer for one minute.
    3. 3
      Add all the remaining ingredients for the crust.
    4. 4
      Remove and transfer to a food processor or spice grinder and pulverize to a coarse meal. If the mixture is too loose, add more breadcrumbs.
    5. 5
      Thread one chicken and red pepper piece onto each of the long toothpicks and turn in the pistachio mixture, pressing, to coat.
    6. 6
      Grill under the salamander or under the broiler for 4-5 minutes, until the chicken is cooked and the crust lightly browned.
    7. 7
      Remove and serve.

    Ratings & Reviews:

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    Nutritional Facts for Skewered Pistachio-Crusted Chicken

    Serving Size: 1 (816 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 118.6
     
    Calories from Fat 69
    58%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 9.1 mg
    3%
    Sodium 22.9 mg
    0%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 1.7 g
    7%
    Sugars 1.8 g
    7%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    fresh tarragon

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