Cooking Chicken? Pistachio Encrusted Chicken With A Gorgonzola Cheese Sauce An Easy Chicken Recipe

by Richard on May 28, 2013

This week I am taking a break from doing requests. This week I fee like cooking chicken.  I LOVE chicken and I love cooking a good chicken recipe. So this week I am making a pistachio encrusted chicken breast with a lovely and creamy gorgonzola cheese sauce.

A new supermarket opened up this last week in my area, a Mexican supermarket and the quality and prices for meat are excellent. I stocked up on chicken and beef for future recipes. I bought so much chicken that I really had to think about cooking chicken this week. As I said I love cooking chicken. I love grilling chicken and doing yakatori chicken and baking chicken. I don’t care what it is I just love cooking chicken.

I have never seen a hard to do chicken recipe and that is the beauty of chicken is that any recipe you do with chicken is an easy chicken recipe because it’s such a versatile meat to work with. This is a very easy way to b e cooking chicken and is a doable recipe for just about any night of the week for a hungry family.

I am certain that anyone eating this dish will love the crunch of the pistachios and the pungent aroma and flavor of the gorgonzola cheese sauce.  So as far as cooking chicken goes  I think it’s one of the easiest meats to work with in the kitchen and I think that just about anything a person can do with chicken no matter how many ingredients are involved  can be an easy chicken recipe. Enjoy the video and make this dish I am sure you will love it.

NOTE: SORRY FOR THE FACT THAT THERE IS NO PICTURE OF THIS LOVELY DISH ON THIS POST. I MISTAKENLY INITIALIZED THE SD CARD ON MY DIGITAL CAMERA.

 

Cooking Chicken? Pistachio Encrusted Chicken With A Gorgonzola Cheese Sauce An Easy Chicken Recipe

Ingredients

  • GRILLED RED BELL PEPPERS WITH CAPERS:
  • 3 RED BELL PEPPERS SEEDED AND
  • 1 1/2 pounds red bell peppers, about 3 large
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup water
  • 2 teaspoons white-wine vinegar
  • 2 tablespoons drained capers, coarsley chopped
  • 1 CLOVE GARLIC FINELY MINCED.
  • 1/4 teaspoon sugar
  • CUT EACH OF YOUR PEPPERS IN 8 LENGTHWISE SLICES.
  • REMOVE SEEDS AND STEMS.
  • IN A SKILLET ADD 1 TBSP. OLIVE OIL ON MEDIUM HIGH HEAT.
  • WAIT FOR THE OIL TO SHIMMER.
  • ADD MINCED GARLIC AND SAUTE FOR 1 MINUTE.
  • THEN ADD PEPPERS AND SAUTE WITH 1/2 TSP. SALT AND 1/2 TSP. BLACK OR WHITE PEPPER.
  • YOU WANT TO HEAR THAT SIZZLING SOUND.
  • YOU WANT TO PEPPERS TO TURN BROWN OR DARKER IF DESIRED GENERALLY 5 OR SO MINUTES.
  • NOW IN A BOWL WHISK YOUR VINEGAR AND SUGAR UNTIL SUGAR IS DISSOLVED.
  • NOW ADD 2 TBSP. OLIVE OIL, CAPERS AND MIX TOGETHER WITH THE VINEGAR AND SUGAR MIXTURE.
  • ADD MIXTURE TO SKILLET AND TOSS YOUR PEPPERS IN THIS SAUCE.
  • ADD SALT AND BLACK OR WHITE PEPPER TO TASTE.
  • SERVE THIS SIDE DISH WARM OR AT ROOM TEMPERATURE WITH YOUR CHICKEN.
  • PLATE YOUR RED PEPPERS WITH YOUR WALNUT ENCRUSTED CHICKEN AND SERVE.
  • NOTE: I USUALLY MAKE THIS SIDE DISH FIRST THEN SET IT ASIDE TO STAY WARM UNTIL PLATING TIME.
  • RICHARD BLAINES PISTACHIO ENCRUSTED CHICKEN WITH GORGONZOLA SAUCE:
  • INGREDIENTS:
  • 2 TBSP ALL PURPOSE FLOUR.
  • 3 LARGE EGGS.
  • 1 CUP CHOPPED PISTACHIOS.
  • 4 LARGE BONELESS/SKINLESS CHICKEN BREASTS.
  • 2 TO 3 TBSP OLIVE OIL
  • 1 CUP HALF AND HALF
  • 1 1/2 TSP SALT.
  • 1/2 TSP PAPRIKA ANY KIND.
  • 1/2 TSP CAYENNE OR CHILI POWDER
  • 1/4 TSP ONION POWDER OR GRANULES
  • 1/2 TSP GARLIC GRANULES OR POWDER.
  • 1/2 TSP. BLACK PEPPER.
  • 1/4 TSP CRUSHED THYME.
  • 1/4 TSP CRUSHED OREGANO.
  • 1/4 TSP RUBBED SAGE.
  • 1/4 TSP CUMIN POWDER.
  • 1/2 TSP MARJORAM.
  • 1/2 ROSEMARY.

Instructions

  1. INSTRUCTIONS FOR COOKING THE CHICKEN:
  2. PREHEAT YOUR OVEN TO 350 DEGREES.
  3. MIX FLOUR AND ALL SEASONINGS IN INGREDIENT LIST TO MAKE YOUR CHICKEN SEASONING.
  4. PUT THE CHIX SEASONING IN A DISH AND WHISK TOGETHER WELL OR PINCH TOGETHER BY HAND.
  5. BEAT EGG WHITES IN A BOWL THEN POUR INTO SHALLOW PLATE.
  6. PLACE YOUR CRUSHED/CHOPPED WALNUTS ON PIECE OF WAX PAPER ON A CUTTING BOARD OR ON A SHALLOW PLATE.
  7. PREHEAT A MEDIUM TO LARGE NONSTICK SKILLET ON MEDIUM HIGH HEAT.
  8. SEASON BOTH SIDES OF CHICKEN LIBERALLY ON BOTH SIDES WITH SALT AND PEPPER.
  9. DUST THE CHICKEN COMPLETELY ON BOTH SIDES IN THE FLOUR AND SEASONINGS MIXTURE.
  10. NOW COAT THE CHICKEN IN THE EGG WHITES WELL.
  11. THEN COAT THE CHICKEN IN THE FLOUT MIXTURE AGAIN.
  12. THEN COAT IN THE EGG AGAIN. THIS MAKES A STICKY GLUE ON THE CHICKEN.
  13. NOW PRESS YOUR CHICKEN INTO THE CHOPPED WALNUTS ON BOTH SIDES.
  14. ADD OIL TO YOUR HEATING SKILLET.
  15. PLACE CHICKEN IN THE SKILLET TO COOK
  16. COOK EACH SIDE FOR ABOUT 2 MINUTES ON EACH SIDE.
  17. NOW TRANSFER THE SKILLET TO THE OVEN AND FINISH COOKING THE CHICKEN ABOUT 6 TO 8 MINUTES.
  18. GORGONZOLA SAUCE:
  19. MAKE THIS SAUCE ABOUT 5 MINUTES BEFORE REMOVING CHICKEN FROM THE OVEN.
  20. IN A SMALLER SKILLET WARM UP YOUR HALF AND HALF ON MEDIUM HEAT.
  21. ADD YOUR GORGONZOLA AND MELT IT DOWN.
  22. STIR ABOUT 2TBSP OF CHOPPED FRESH SAGE LEAVES OR USE 1 TSP OF RUBBED SAGE POWDER.
  23. SIMMER THE SAUCE FOR ABOUT 5 MINUTES.
  24. PLATE THE CHICKEN AND THEN SPOON SOME OF THE SAUCE OVER THE CHICKEN IN A SWIRL STYLE PATTERN

 

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{ 2 comments… read them below or add one }

Tony May 29, 2013 at 9:15 am

Hey, I have to try that, I take off my hat off to you… The chicken looks great and I bet-yeah it’s 100% awesome…. By the way when ? are you coming to Krakow Poland for a visit…:) I would love to cook with you…..Tony

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Richard May 29, 2013 at 10:14 pm

I have to save a whole lot of money to take a vacation with the economy the way it is but I will make it to Europe eventually then get the Eurail pass and away I go!

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