Preparation time: 45mins

Serves 4


4 chicken breasts

A handful of pistachio nuts (ideally unsalted, if you use salted, then don’t add any salt)

Dijon mustard

Fresh basil

Fresh parsley


Extra virgin olive oil

Unrefined sea salt

Black pepper


Preheat the oven at 190 C.

Remove the pistachios from their shell and place them in the blender. Finely blend them and put them on a plate (same way you would do breadcrumbs). In a bowl mix the mustard, sea salt, freshly ground black pepper and finely chopped herbs.

Spread the mustard mix on the chicken breasts and then roll them on the pistachios until all its sides are completely covered.

Pour a bit of olive oil in a flat pan and heat up. Lightly fry the chicken breasts, both sides, over medium heat so the pistachios are not burned. Please note, if you cannot fit all chicken breasts in one go, when you have to repeat the process, remove all the pistachios that are left in the pan.

Remove the chicken breasts from the pan and place on a baking tray nd into the preheated oven for another 10mins.

Serve with potatoes of your choice; fried, roasted, boiled or my favorite… mash! and green salad.


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