My daughter’s favorite fruit is the raspberry. Her birthday cake was filled with fresh raspberries and raspberry butter cream frosting! When we go to the supermarket, she has to eat them immediately from the container (Gross! I don’t even get to rinse them!). With summer around the corner, raspberries are abundant at grocery stores and farmer’s markets (and they are cheaper and taste better in season).
One food that my daughter does not particularly like is chicken. I created a chicken recipe to appeal to her love of raspberries, and it worked! My raspberry pistachio chicken recipe is easy, delicious, and healthy (pistachios have been shown to help support a healthy heart and provide an excellent source of protein and fiber)!
My son had fun mashing the raspberries (utilizing his hand eye coordination), and everyone in my family gobbled up this berry delicious dish! Get messy! Have fun! And eat healthy!
Raspberry Pistachio Crusted Chicken Recipe:
1 lbs chicken breast cutlets (I prefer thinner chicken when baking it. If your market does not sell cutlets you can split the breasts easily using cooking scissors or pound the chicken breasts)
1/3 cup or about 10 raspberries- mashed
2 tsp Dijon mustard
2 tbsp fresh lemon juice
1 cup whole wheat bread crumbs or panko bread crumbs
2 tbsp pistachio nuts- crushed or pieces
1 tsp dried parsley
pepper- freshly grinded
1.) Preheat oven to 375 degrees.
2.) In a separate bowl, mix together raspberries, mustard, and lemon juice until smooth.
3.) In another bowl, combine breadcrumbs, pistachios, and parsley.
4.) Salt and pepper both sides of chicken breast.
5.) Dip seasoned chicken first into the berry bowl and then into the crumb/nut mixture until completely coated.
6.) Place coated chicken onto a baking sheet line with aluminum foil and bake for 32-35 minutes or until chicken is cooked through.