Raspberry Pistachio Crusted Chicken

What you’ll need:
1/2 cup raspberries
1 tsp Dijon mustard
1 Tbsp fresh lemon juice
1/4 cup whole-grain bread crumbs (about 1/2 slice)
1 Tbsp coarsely ground pistachio nuts
1 Tbsp minced fresh parsley
1 dash white pepper
1 pinch sea salt
2 skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
1 tsp olive oil
1/2 head kale, leaves trimmed and washed

How to make it:
In a food processor or blender, process berries, mustard, and lemon juice until smooth. Transfer to a shallow pan. In another pan, combine bread crumbs, pistachios, parsley, pepper, and salt. Dip chicken into the raspberry sauce, then into the bread-crumb mixture to coat. Heat olive oil in a skillet and saute chicken over medium heat, about 5 minutes per side. Serve each chicken breast on a bed of kale.

Per serving: 264 cal, 7 g fat (1 g sat), 20 g carbs, 408 mg sodium, 5 g fiber, 32 g protein
*courtesy Women’s Health Magazine


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