Pistachio Crusted Chicken with Raspberry Mustard Sauce

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Chicken breast, tenders

• Produce

  • 1 cup Raspberries, frozen

• Condiments

  • 1/3 cup Dijon mustard
  • 2 tbsp Honey

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1 1/2 cups Pistachios

• Liquids

  • 1/2 cup Water

Found on wholesomelicious.com

Description

Ingredients

• 1.5 lbs chicken breast tenders
• 1.5 cups shelled pistachios, chopped*
• ⅓ cup dijon mustard
• ⅓ cup olive oil (or any salad oil)
• 1 cup frozen raspberries
• ½ cup water (+ more to thin)
• 2 tbsp honey

Directions

• Preheat oven to 350. Grease a shallow baking dish. Pat and dry chicken breasts, remove to the side.
• Place shelled pistachios in a shallow wide bowl or plate.
• Using a blender, mix together mustard, oil, raspberries, water, and honey. The sauce should be pretty thick. Remove about ¾ cup sauce and set aside. Add an additional ¼ cup water to the remaining sauce, and thin it out. Place thinner sauce in a bowl.
• Dip each chicken breast in thin sauce, remove any excess, and place in bowl of pistachios to coat. Place each chicken tender in the shallow baking dish. Bake for 25 minutes at 350.
• Serve with the thickened raspberry mustard.