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Chicken Recipe Chicken Recipes Pistachio Encrusted Chicken With A Creamy Gorgonzola Cheese Sauce
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=TmYIanpgvLQ
This week it's just a simple dish of Pistachio Encrusted Chicken With A Creamy Gorgonzola Cheese Sauce. This is not a request this is something I wanted to make this week just a little something simple yet delicious! So id you like cooking chicken then check this recipe out and make it your own. The recipe can be found below. Enjoy! • The Knives I Use In My Kitchen • http://goo.gl/xjNp7I • The Gear I Use To Sharpen My Knives: • DMT W6X: http://amzn.to/1anfp2A • DMT W6F: http://amzn.to/15hhl74 • DMTW6CP: http://amzn.to/15hhyaq • DMT W6E: http://amzn.to/1bSILDL • DMT W8CXNB: http://amzn.to/19gxz4y • DMT W8EFNB: http://amzn.to/129DEJP • DMT W250CXNB: http://goo.gl/eS2Tu • DMT250EFNB: http://amzn.to/19gydit • SPECIAL PLATES: • DMT D8EE: http://amzn.to/16FW1LO • Spyderco 302UF: http://amzn.to/18Xq59O • Spyderco 302U: http://amzn.to/18XqbhG • Surgical Black Arkansas: http://amzn.to/129FPNu • GRILLED RED BELL PEPPERS WITH CAPERS: • 1 1/2 pounds red bell peppers, about 3 large • 3 tablespoons extra-virgin olive oil • 2 teaspoons red wine vinegar • 2 tablespoons drained capers,coarsely chopped • 1 Clove of garlic finely minced. • 1/4 teaspoon sugar • CUT EACH OF YOUR PEPPERS IN 8 LENGTHWISE SLICES. • REMOVE SEEDS AND STEMS. • IN A SKILLET ADD 1 TBSP. OLIVE OIL ON MEDIUM HIGH HEAT. • WAIT FOR THE OIL TO SHIMMER. • ADD MINCED GARLIC AND SAUTE FOR 1 MINUTE. • THEN ADD PEPPERS AND SAUTE WITH 1/2 TSP. SALT AND 1/2 TSP. BLACK OR WHITE PEPPER. • YOU WANT TO HEAR THAT SIZZLING SOUND. • YOU WANT TO PEPPERS TO TURN BROWN OR DARKER IF DESIRED GENERALLY 5 OR SO MINUTES. • NOW IN A BOWL WHISK YOUR VINEGAR AND SUGAR UNTIL SUGAR IS DISSOLVED. • NOW ADD 2 TBSP. OLIVE OIL, CAPERS AND MIX TOGETHER WITH THE VINEGAR AND SUGAR MIXTURE. • ADD MIXTURE TO SKILLET AND TOSS YOUR PEPPERS IN THIS SAUCE. • ADD SALT AND BLACK OR WHITE PEPPER TO TASTE. • SERVE THIS SIDE DISH WARM OR AT ROOM TEMPERATURE WITH YOUR CHICKEN. • PLATE YOUR RED PEPPERS WITH YOUR WALNUT ENCRUSTED CHICKEN AND SERVE. • NOTE: I USUALLY MAKE THIS SIDE DISH FIRST THEN SET IT ASIDE TO STAY WARM UNTIL PLATING TIME. • RICHARD BLAINE'S PISTACHIO ENCRUSTED CHICKEN WITH GORGONZOLA SAUCE: • INGREDIENTS: • 2 TBSP ALL PURPOSE FLOUR. • 3 LARGE EGGS. • 1 CUP CHOPPED PISTACHIOS. • 4 LARGE BONELESS/SKINLESS CHICKEN BREASTS. • 2 TO 3 TBSP OLIVE OIL • 1 CUP HALF AND HALF • 1 1/2 TSP SALT. • 1/2 TSP PAPRIKA ANY KIND. • 1/2 TSP CAYENNE OR CHILI POWDER • 1/4 TSP ONION POWDER OR GRANULES • 1/2 TSP GARLIC GRANULES OR POWDER. • 1/2 TSP. BLACK PEPPER. • 1/4 TSP CRUSHED THYME. • 1/4 TSP CRUSHED OREGANO. • 1/4 TSP RUBBED SAGE. • 1/4 TSP CUMIN POWDER. • 1/2 TSP MARJORAM. • 1/2 ROSEMARY. • PREHEAT YOUR OVEN TO 350 DEGREES. • MIX FLOUR AND ALL SEASONINGS IN INGREDIENT LIST TO MAKE YOUR CHICKEN SEASONING. • PUT THE CHIX SEASONING IN A DISH AND WHISK TOGETHER WELL OR PINCH TOGETHER BY HAND. • BEAT EGG WHITES IN A BOWL THEN POUR INTO SHALLOW PLATE. • PLACE YOUR CRUSHED/CHOPPED WALNUTS ON PIECE OF WAX PAPER ON A CUTTING BOARD OR ON A SHALLOW PLATE. • PREHEAT A MEDIUM TO LARGE NONSTICK SKILLET ON MEDIUM HIGH HEAT. • SEASON BOTH SIDES OF CHICKEN LIBERALLY ON BOTH SIDES WITH SALT AND PEPPER. • DUST THE CHICKEN COMPLETELY ON BOTH SIDES IN THE FLOUR AND SEASONINGS MIXTURE. • NOW COAT THE CHICKEN IN THE EGG WHITES WELL. • THEN COAT THE CHICKEN IN THE FLOUR MIXTURE AGAIN. • THEN COAT IN THE EGG AGAIN. THIS MAKES A STICKY GLUE ON THE CHICKEN. • NOW PRESS YOUR CHICKEN INTO THE CHOPPED PISTACHIOS ON BOTH SIDES. • ADD OIL TO YOUR HEATING SKILLET. • PLACE CHICKEN IN THE SKILLET TO COOK • COOK EACH SIDE FOR ABOUT 2 MINUTES ON EACH SIDE. • NOW TRANSFER THE SKILLET TO THE OVEN AND FINISH COOKING THE CHICKEN ABOUT 6 TO 8 MINUTES. • GORGONZOLA SAUCE: • MAKE THIS SAUCE ABOUT 5 MINUTES BEFORE REMOVING CHICKEN FROM THE OVEN. • IN A SMALLER SKILLET WARM UP YOUR HALF AND HALF ON MEDIUM HEAT. • ADD YOUR GORGONZOLA AND MELT IT DOWN. • STIR ABOUT 2TBSP OF CHOPPED FRESH SAGE LEAVES OR USE 1 TSP OF RUBBED SAGE POWDER. • SIMMER THE SAUCE FOR ABOUT 5 MINUTES. • PLATE THE CHICKEN AND THEN SPOON SOME OF THE SAUCE OVER THE CHICKEN IN A SWIRL STYLE PATTERN SERVE AND ENJOY!
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