Pistachio-crusted chicken tenders with blackcurrant dip

Step 1/4

• 62½ g blackcurrants
• 50 ml water
• 1 tbsp honey
• 1½ tsp grainy mustard

• oven
• small saucepan

Preheat the oven to 200°C/400°F. Wash the blackcurrants and add to a saucepan set over medium-high heat with water and honey. Simmer for approx. 5 min., then remove from heat and and add mustard. Transfer to a serving bowl and set aside.

Step 2/4

• 300 g chicken breast
• 60 g pistachios (shelled)
• 35 g sunflower seeds
• 30 g breadcrumbs
• 2½ g parsley
• ¼ tsp salt
• ⅛ tsp cayenne pepper

• food processer
• baking sheet
• shallow plate
• cutting board
• knife
• parchment paper (optional)

Line a baking sheet with parchment paper, if needed. Cut the chicken breasts into strips. Blend the pistachios, sunflower seeds, breadcrumbs, parsley, salt, and cayenne pepper in a food processor until fine and uniform. Add the mixture to a shallow plate.

Step 3/4

• 1 eggs

• shallow bowl

Whisk the eggs in a shallow bowl and dredge each piece of chicken in them. Then coat each piece in the nut mixture well.

Step 4/4

• 1 tbsp olive oil

• oven

Place the chicken tenders onto the baking sheet and drizzle with olive oil. Transfer to oven at 200°C/400°F for approx. 20 min., or until the chicken tenders are golden brown and the chicken is cooked through. Serve with the blackcurrant dip and enjoy!

Enjoy your meal!