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Cook'n with Betty Crocker 
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Lemon-Pistachio Chicken |
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Serves: 4 Print this RecipePREP: 5 MIN * COOK: 20 MIN * 4 SERVINGS 4 boneless skinless chicken breast halves (about 1 1/4 pounds) 1 teaspoon lemon pepper seasoning 1 tablespoon vegetable oil 3 tablespoons lemon juice 1 teaspoon grated lemon peel 1/4 cup chopped pistachio nuts, toasted* Lemon slices Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper. Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 10 to 15 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken topped with any remaining pan juices, nuts and lemon slices. 1 SERVING: Calories 225 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 85mg; Sodium 160mg; Carbohydrate 3g (Dietary Fiber 1g); Protein 32g % DAILY VALUE: Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 8% DIET EXCHANGES: 4 Lean Meat *To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Betty's Tip Hot cooked rice and cooked baby-cut carrots or broccoli are the perfect accompaniments for this lemony nutty chicken. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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