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Great Recipes

California Pistachio Crusted Lemon Chicken


California Pistachio Crusted Lemon Chicken

Chef Art Smith

Yields 6 Servings


  • 1 1/4 cups California pistachios, coarsely chopped
  • 3/4 cup parmesan Reggiano cheese, grated coarsely
  • 1/4 cup and 3 tablespoons cake flour
  • 4 tablespoons chopped assorted herbs (tarragon, basil, parsley)
  • 1/2 cup egg substitute (equivalent of 2 eggs)
  • 1 cup low fat buttermilk
  • 6-4 ounce chicken breast, skinned and flattened
  • Salt & pepper to taste


  1. Combine California pistachios, cheese, 3 tablespoons cake flour and chopped, assorted herbs. Reserve
  2. Combine egg substitute and low fat buttermilk and mix well with fork or whisk. Set aside.
  3. Season chicken breasts with salt and pepper, then dredge into 1/4 cup cake flour, then into low fat buttermilk mixture, and finally into pistachio mixture, coating completely.
  4. Place chicken breasts in baking dish and bake for 35 to 40 minutes.

Resource: California Pistachio Commission

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