Pistachio Crusted Chicken, Smashed Potatoes & Bilancia Carrots
Pistachio Crusted Chicken
Ingredients
4 Boneless, Skinless Chicken Breasts
Pistachio Butter (See recipe below)
1 Tbsp Italian Parsley Chopped
Instructions
Bilancia Carrots (Bilancia = Balance in Italian because these carrots are the perfect blend of sweet and savory and absolutely mouth watering)
Ingredients
4 large carrots, sliced thinly, preferably using a mandolin
1 Tbsp Lemon Honey Jelly
2 Tbsp Extra Virgin Olive Oil
1 tsp Lemon Garlic Sea Salt
1/4 tsp sea salt
1/2 cup water
Instructions
- Mix jelly, olive oil and sea salt together in a bowl and set aside.
- In a large pan, add 1/2 cup water and 1/4 tsp sea salt. Wait for water to boil. Add carrots. Stir and saute’ in water for 3 to 4 minutes until carrots are al dente or most of the water is evaporated.
- Add the mixture to carrots. Cook on Medium/High and saute’ until most of the liquid is gone and the carrots are almost cooked. Be careful not to let it burn.
- Take off heat, cover and serve right away. Or store away and heat up for later. YUM.
Pistachio Butter
Ingredients
300 Grams Pistachios, roasted unsalted (buy raw and roast on 300 degrees for 6 1/2 minutes ONLY).
1/2 Cup Olive Oil
2 tsps Lemon Garlic Sea Salt
Instructions
- Blend all ingredients in a food processor or blender until smooth.
- Use it right away or save for later.
Smashed Potatoes
Ingredients
Bag of small colorful potatoes (white & purple)
Salt to taste
1 Tbsp Olive Oil
Instructions
- Boil the potatoes in salted water (should taste like the sea)
- When potatoes are cooked, drain them and put them in a frying pan.
- Add olive oil to pan and turn to Medium heat. Using a fork or potato masher, smash the potatoes just a little bit to open them up.
- Add salt to taste.