PISTACHIO CRUSTED CHICKEN
3 tablespoons Asian sesame oil
2 tablespoons grated fresh ginger root
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon paprika
4 boneless, skinless chicken breast halves (about 1 lb.)
1 cup shelled California pistachios, chopped
2 tablespoons cornmeal
1 egg, beaten
Mix sesame oil, ginger, lemon juice, honey, garlic and paprika; toss with chicken, cover and marinate in refrigerator for several hours. Mix pistachios and cornmeal. Dip marinated chicken pieces first in egg, then in pistachio mixture, pressing the nuts on.
Place in baking pan; bake at 350° F for 40 minutes or until done.
Makes 4 servings