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Nut Crusted Chicken with
Ancho Dressing
¼ cup Pine nuts
¼ cup Walnuts
¼ cup Pistachios
¼ cup Pecans
½ cup Almonds
2 lbs. boneless, skinless-
chicken breasts
¼ cup canola oil
6 eggs beaten
salt and pepper
¾ cup flour
Take the nuts and put them in a food processor. Blend until medium/fine
ground. Set aside. Take flour and season with salt and pepper. Take
chicken, dip in beaten eggs, then dip in flour. Dip again in egg then in
nut mixture. Put the crusted chicken straight into a pan with the heated
oil. Cook until crust is brown and the chicken cooked the whole way
through. Place your chicken on plate and drizzle with dressing on top.
Delicious served with rice (or orzo) and a salad.
DRESSING
1 Dried Ancho
pepper
3 large cloves
of garlic
1/8 tsp fresh
ground pepper
½ tsp salt
¾ cup olive oil
2½ tbsp red wine
vinegar
3½ tbsp grated
Parmesan Cheese
2 tbsp of
cilantro, stemmed
¾ cup mayonnaise
2 tbsp water
Add first eight ingredients (pepper through cheese) into a food
processor. Blend for about 13 seconds and slowly add cilantro until
smoothly blended.
Put mayonnaise and water in a large mixing bowl and whisk until smooth.
Add blended mixture and mix until fully incorporated. Let sit for 10
minutes in the refrigerator then drizzle over crusted chicken. Dressing
will keep, refrigerated, for up to 3 days.
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