Pistachio-Crusted Chicken Tenderloins are a weeknight staple in our household. Add them to your menu rotation and I guarantee you they’ll be a mainstay week after week!
1/2 cup shelled pistachios
1/2 cup panko breadcrumbs
1/2 tsp pepper
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 lb chicken tenders (trimmed)
1/4 cup dijon or honey mustard
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and top with an oven-safe rack.
Place pistachios in a plastic bag and crush with a meat mallet until finely ground. (You can also put them in a food processor but banging them with a meat mallet until ground is a fun activity for the kids!) Combine crushed pistachio with panko and spices.
In a separate bowl, combine chicken tenders and mustard and toss until they are completely covered. Working one at a time, add chicken tender to pistachio mixture and press into mixture until evenly coated. Add chicken tenders to rack spacing evenly so they do not touch.
Bake for 18 minutes or until chicken is 165 degrees Fahrenheit when a meat thermometer is inserted into the thickest portion of the chicken. Serve immediately or cool and refrigerate in an air tight container for up to 2 days.
(Note: if you’re out of panko, sub for flour. You’ll still get a delicious crust but they won’t be quite as crispy as panko.)