2 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
1 tsp olive oil
1/2 head kale, leaves trimmed and washed
Instructions
In a food processor or blender, process berries, mustard, and lemon juice until smooth. Transfer to a shallow pan. In another pan, combine bread crumbs, pistachios, parsley, pepper, and salt.
Dip chicken into the raspberry sauce, then into bread-crumb mixture to coat. Heat olive oil in a skillet and saute chicken over medium heat, about 5 minutes per side. Serve on bed on kale.
Originally Submitted
10/12/2010
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You can add this Raspberry-Pistachio Crusted Chicken recipe to your own private DesktopCookbook.
