The pairing of salty and sweet goes upscale in this crystallized ginger and salted pistachio crust for chicken breasts.

Makes 4 servings.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 362
Sodium: 405mg
Fat: 14g
Carbohydrates: 26g
Cholesterol: 73mg
Fiber: 3g
Protein: 33g

Ginger-Pistachio Encrusted Chicken with Tangerine Sauce

Ingredients

3/4 cup shelled salted pistachio nuts
1/4 cup McCormick® Gourmet Collection Ginger, Crystallized
1/3 cup tangerine or orange juice
2 tablespoons honey
1 tablespoon soy sauce
4 boneless skinless chicken breast halves
1 egg white, lightly beaten

Directions

1. Preheat oven to 350°F. Place pistachio nuts and crystallized ginger in bowl of food processor; process until mixture is chopped. Stir tangerine juice, honey and soy sauce in small bowl with wire whisk until smooth. Set aside.

2. Place chicken in foil-lined shallow baking pan. Brush with egg white. Coat evenly with ginger-pistachio mixture.

3. Bake 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce.

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