Sauté of Chicken with Pistachios and Orange Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 4 boned and skinned chicken breasts
  • 100 g/4 oz shelled pistachio nuts, crushed


Put the chicken breasts between 2 sheets of clingfilm and beat gently with a meat mallet or a rolling pin to make thin escalopes. Sprinkle each one with the pistachio nuts and season with salt and pepper. Lay a slice of cheese on top of the nuts, then roll each breast into a cigar shape and secure with a wooden cocktail stick. Dunk the chicken into the beaten egg mixture and then roll it in flo