1. Preheat oven to 200°C.
2. Process pistachio nuts until finely chopped; transfer to wide shallow bowl and set side.
3. Beat egg white in another wide shallow bowl with fork. Dip chicken in egg white then nuts to coat.
4. Place chicken on oiled wire rack over oven tray; lightly season with salt and pepper.
5. Bake chicken for about 25 minutes or until cooked through. Serve with Spaghetti above or as finger food.
I would suggest unsalted pistachios...
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|Serving Size: 1 Serving (787g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 325 (29%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 503.7mg||155 %|
|Sodium 491.6mg||17 %|
|Potassium 2416mg||64 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 10.2g|
|Protein 177.9g||254 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1126
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