Pistachio-crusted chicken tenders with blackcurrant dip

Step 1/4

• 125 g blackcurrants
• 100 ml water
• 2 tbsp honey
• 3 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

• 600 g chicken breast
• 120 g pistachios (shelled)
• 70 g sunflower seeds
• 60 g breadcrumbs
• 5 g parsley
• ½ tsp salt
• ¼ 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

• 2 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

• 2 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!