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Chicken Pistachio Recipe
|Boneless chicken breasts||720 Gram (6 Breasts, 120 Gram Each)|
|Ground chicken meat||450 Gram|
|Grated onion||45 Milliliter|
|Minced carrot||45 Milliliter|
|Minced celery||45 Milliliter|
|Basil leaves||1 Milliliter|
|Thyme leaves||1 Milliliter|
|Marjoram leaves||1 Milliliter|
|Shelled pistachio nuts||250 Milliliter|
|Melted butter||30 Milliliter|
Calories 612 Calories from Fat 351
% Daily Value*
Total Fat 40 g62.2%
Saturated Fat 12.5 g62.3%
Trans Fat 0.1 g
Cholesterol 186.9 mg
Sodium 214 mg8.9%
Total Carbohydrates 13 g4.5%
Dietary Fiber 4.8 g19.1%
Sugars 4.1 g
Protein 51 g101.7%
Vitamin A 34.6% Vitamin C 8.5%
Calcium 7.6% Iron 19.3%
*Based on a 2000 Calorie diet
Blend the suet, ground chicken, vegetables, seasonings, nuts and egg together in a large mixing bowl.
Divide the mixture evenly over the chicken breasts.
Roll the chicken breasts to enfold the filling.
Fasten together with toothpicks or tie.
Brush with melted butter and place on a baking tray.
Bake for 35-40 minutes in a preheated 350°F (180°C) oven.
Serve with a Wild Mushroom Sherry Sauce.