DELANO, Calif. — In this week's Foodie Friday, we aren't just celebrating the weekend. We're celebrating World Pistachio Day! Chef Kelly Wangard from The Wonderful Company showed us some unique recipes made with their new pistachio flavors.
BBQ Pistachio Crusted Chicken Breast
Yield: 4-6 servings
2 chicken breasts, sliced in half lengthwise
3 eggs
4 cups panko breadcrumbs
1 5.5-ounce bag BBQ Wonderful Pistachios No Shells, chopped fine
2 cups flour
½ cup olive oil
4 cups arugula
1 lemon, juiced
1 teaspoon kosher salt
Using 3 medium-sized bowls, fill one with panko and pistachios mixed, another one with the flour, and the other one with the eggs. Using a fork whisk the eggs until mixed.
Take chicken breast and place in flour, dust off then put into the egg and then finally in the pistachio panko mix. Set on a baking sheet.
Heat a large sauté pan to medium heat and add the chicken and cook until golden brown, this should take 2-3 minutes. Flip over and brown the other side and season with salt. Once all pieces are golden brown, place in the oven until cooked to 160-165 degrees internal temperature. Serve with arugula drizzled with lemon and sprinkled with salt.
Raw Spring Asparagus Salad
Yields: 4 servings
1 bunch medium or small size asparagus, sliced very thin (tiny coin shape)
½ red onion, chopped fine
½ cup grated aged cow/goat/sheep milk cheese
¼ cup Sea Salt & Vinegar Wonderful Pistachios No Shells, rough chopped
About 2-3 tablespoons white, champagne or red wine vinegar
Kosher salt (about a teaspoon) to taste
Pinch black pepper or chili flakes to taste
Toss all ingredients together and serve immediately.
