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Peppy Pistachio-Parmesan Crusted Chicken & Strawberry Salad: Healthy Weeknight Dinner

Peppy Pistachio-Parmesan Crusted Chicken with Hot Shot Strawberry Salad is my healthy entrée entry in Miller’s Bloggers Recipe Challenge. I  am one of 30 bloggers invited to share creative and delicious ideas in the bloggers recipe challenge hosted by Miller’s Banana Pepper Sauce! We were provided 12 bottles, 3-different heat levels, of Miller’s Banana Pepper Sauce to have fun cooking with!

A bottle of Miller's HOT Banana Pepper Sauce is in front of a chicken, cucumber, and strawberry dish.
Miller's Sweet & Spicy Banana Pepper Sauce creates a delicious marinade for chicken breasts.

Weeknight Dinner or Sunday Brunch:

Parmesan-Pistachio Crusted Chicken

Pistachio-Parmesan Crusted Chicken Breast has been baked and is on a bed of arugula with strawberries.
The crust can be made with pistachios or pumpkin seeds! I used both!

Okay, friends, let's talk weeknight dinners. We all know the struggle. You want something delicious, something healthy, something that doesn't involve eating out again! Am I right? Well, I've cracked the code with this insanely flavorful and surprisingly easy recipe: Peppy Pistachio-Parmesan Crusted Chicken with Hot Shot Strawberry Salad.

A bowl of whisked eggs is about to be poured onto chicken marinating in a bowl.
The Pistachio-Parmesan crust is adhere to the chicken with egg not flour.

Keeping This Recipe Gluten Free

Guess what? If your diet is Gluten-Free this recipe is for you too! All Miller’s Banana Pepper Sauces are gluten free. And to keep the recipe GF, I don’t use all-purpose flour in the only pistachios and parmesan! I use Kraft Grated Parmesan Cheese because it is gluten free too. Egg, not flour, is the techique I use to adhere the crumbs to the chicken! And it turns out so yummy, I question why I have used flour in the past!

Strawberries and cucumbers are on top of Pistachio-Parmesan Crusted Chicken. Two bottles of Miller's Banana Pepper Sauce is in the background.
The bright spicy strawberry salad compliments to savory chicken.

Why You’ll love Pistachio-Parmesan Crusted Chicken

Seriously, this dish is a delight! Bright! Fresh! Healthy! The chicken is so tender and moist thanks to the parmesan-pistachio crust and a little secret ingredient! That secret is Miller’s HOT Banana Pepper Sauce which combines with fresh ginger and bail in the marinade. Then Miller’s MILD Banana Pepper Sauce takes the strawberry salad to an unbelievable sweet and sassy rating! Who would have thought that a shot of banana pepper sauce on strawberries would rocket the flavor off the charts?


If you are questioning strawberries with chicken, trust me on this one, it’s delicious! Miller's Hot Banana Pepper Sauce, in the marinade, adds a subtle heat to the chicken that takes it from bland to intriguing. The strawberry salad is sweet, tangy, and just a little bit spicy, it's the perfect complement to the savory chicken. The sweet and spicy strawberry salad is not overpowering, and makes for an interesting crave-able bite.

Basil is being added to chicken breasts sitting in a hot sauce marinade.
Basil and fresh ginger are added to Miller's HOT Banana Pepper Sauce. So Good!

Don’t Miss This Step for Pistachio-Parmesan Crusted Chicken

Okay, so about that secret ingredient: A quick marinade. Seriously, that's the key to keeping the chicken moist and flavorful. The Miller's Hot Banana Pepper Sauce, ginger, and basil create a flavor explosion that infuses the chicken from the inside out. Don't skip this step! Even a short 20-minute marinade makes a huge difference. You see, the marinade actually is a coating of flavor under the pistachios. The thickness of Miller’s Banana Pepper Sauces creates the magic.

Beautiful presentation of Pistachio-Parmesan Crusted Chicken with Hot Shot Strawberry Salad.
Pistachio-Parmesan Crusted Chicken makes for a gorgeous brunch dish or a quick midweek dinner!

Pistachio-Parmesan Crusted Chicken

Perfect for Any Occasion

This Peppy Pistachio-Parmesan Crusted Chicken with Hot Shot Strawberry Salad is perfect for a weeknight dinner, but it's also fancy enough for a weekend brunch or even a casual get-together with friends. I am going to make it for my book club next Tuesday because when I showed them the photograph of it they all drooled. I’ll plate is up on a bed of arugula or spring greens, and I’ll have a restaurant-worthy meal in minutes.

So, what are you waiting for? Go make this chicken! You won't regret it.

The pistachio-parmesan crust makes for a super moist Chicken breasts!
The pistachio-parmesan crust traps all of the flavorful juices! Super Moist!

Why I Love Miller’s Sweet & Spicy Banana Pepper Sauce

Made from scratch with fresh, whole peppers and our special blend of mustard seeds and spices. The sauce is Fat-Free, Gluten-Free, Non-GMO Project Verified. The sauce is is award-winning!  The sauce has a unique flavor and is not just heat! I found it easy to incorporate into glazes, rice, pasta, potatoes, sauces, casseroles, eggs, and directly on meat and seafood.

An Ingredient List I Can Read!

INGREDIENTS: Distilled Vinegar, Raw Sugar, Fresh Peppers, Water, Mustard Seed, Cornstarch, Salt, Turmeric, Paprika, Vitamin C (To Preserve Freshness), Paprika Extract.

Three bottles of Miller's Banana Pepper Sauce are on the counter with prep dishes and spoons. There are 3 different heat levels of the Banana Pepper Sauce.
Which heat level would you choose?

Miller’s Banana Pepper Sauce Has Three Heat Levels

MILD PEPPER SAUCE: A tamer version of our original banana pepper sauce. Mild packs the same sweet and spicy flavor that fans have grown to love, with a gentle heat profile that’s easier on your tongue.


HOT BANANA PEPPER SAUCE: Miller’s original Banana Pepper Sauce delivers a bold heat tempered by an underlying sweetness that's unique to our vine-ripened banana peppers. Tangy and spicy with a balance rarely found in pepper sauce. Ingredients: Distilled Vinegar, Raw Sugar, Fresh Peppers, Water, Mustard Seed, Cornstarch, Salt, Turmeric, Paprika, Vitamin C, and Paprika Extract.


HABANERO BANANA PEPPER SAUCE: Looking for some heat? Spice lovers can feel the burn with our Habenero variety, featuring a blend of banana peppers and fiery habenero chilies. It’s sure to put a sweat on your brow.

Miller's HOT and MILD Spicy and Sweet Sauce is in front of a platter of pistachio-parmesan crusted chicken breast.
Miller's Sweet & Spicy Banana Pepper Sauce is packed with flavor not just heat.

Where To Buy Miller’s Sweet & Spicy Banana Pepper Sauce

Miller's Banana Pepper Sauce is available online and at over 800 trusted retailers, with more on the way. Whole Foods, Wegmans or order on Amazon https://www.amazon.com/dp/B07DRVSCL4?maas=maas_adg_CC51173908B011CF7F6026C02D04E739_afap_abs&ref_=aa_maas&tag=maas&th=1



1 tablespoon of Miller's MILD Banana Pepper Sauce is being added to strawberries.
OH MY! What new flavor combo I will use in the future! MIller's MILD sauce with strawberries.

Conclusion

This recipe was born out of my love for all things quick, easy and healthy. Weeknights are hectic, and the last thing I want to do is spend hours in the kitchen. This chicken comes together in under 30 minutes, making it perfect for those busy evenings. Plus, it's healthy-ish! We're using lean chicken breast and packing in tons of flavor without a ton of added fat.


What are your favorite quick and easy weeknight meals? Share them in the comments below!

Two bottles of MIller's Sweet and Spicy Banana Pepper Sauce are featured. #MillersRecipeChallenge




Peppy Pistachio-Parmesan Crusted Chicken with Hot Shot Strawberry Salad

Ingredients

Prep time: 15 minutes Cook time: 18-22 minutes Total time: 33-37 minutes Yield: 4 servings


Chicken:

  • 2 boneless, skinless chicken breasts (about 1.5 pounds total)

  • 1/4 cup Miller's Hot Banana Pepper Sauce

  • 1/4 cup avocado oil

  • 1 tablespoon grated fresh ginger

  • ½ tablespoon dried basil

  • 1 teaspoon kosher salt

  • 2 large eggs, lightly whisked

  • 1 cup unsalted pistachios or pumpkin seeds (pepitas)

  • ¼ cup grated Parmesan cheese

  • 1 teaspoon granulated garlic

  • ½ teaspoon kosher salt

  • Avocado or olive oil spray or brush


Hot Shot Strawberry Salad:

  • 1 ½ cups chopped strawberries

  • 2 tablespoons chopped celery

  • 2 tablespoons Miller's Mild Banana Pepper Sauce

  • â…“ cup sliced cucumber

  • 2 tablespoons basil chiffonade

  • Arugula or spring greens, for serving

  • Lemon and salt, as desired


Directions

  1. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet, pound the chicken to an even ½-inch thickness. Cut each breast in half horizontally.

  2. In a bowl or resealable plastic bag, whisk together Miller's Hot Banana Pepper Sauce, avocado oil, ginger, basil, and salt. Add the chicken and toss to coat. Marinate for 20 minutes to 1 hour.

  3. In a food processor, pulse the pistachios (or pumpkin seeds) until finely chopped, resembling coarse sand. Alternatively, finely chop by hand. Stir in the Parmesan cheese, granulated garlic, and salt. Set aside.

  4. Preheat oven to 400°F (200°C).

  5. Add whisked egg to the chicken in the marinade, and toss. Remove the chicken from the marinade and let excess marinade drip off slightly. Dredge chicken, on both sides, in the Pistachio-Parmesan mixture, ensuring it's fully coated. Place the coated chicken on a wire rack while the oven preheats. This allows the coating to adhere better.

  6. Lightly brush or spray the pistachio-crusted chicken with avocado or olive oil. Bake in the center of the preheated oven for 18-22 minutes, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).

  7. While the chicken bakes, combine the strawberries, celery, and Miller's Mild Banana Pepper Sauce in a medium bowl. Stir to combine. Add the cucumber slices and basil, and set aside.

  8. Serve the chicken on a bed of arugula or spring greens, with the Hot Shot Strawberry Salad spooned over the top. Squeeze lemon juice over the entire dish, and a sprinkle of salt.

Tips:

  • Storage and Reheating: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

  • Serving Suggestions: Serve the leftover chicken cold, sliced on a salad. Or, reheat it by placing it on a baking sheet and baking at 425°F (220°C) for 4 minutes per side, or until warmed through.



    A platter of crusted chicken with a strawberry, cucumber arugula salad.
    Thank you Miller's Banana Pepper Sauce for boosting my chicken and strawberry dish! Incredible flavor!
    A platter of Pistachio-Parmesan Crusted Chicken with Hot Shot Strawberry Salad.
    Feel free to substitute Miller's Habanero Sauce for MILD or HOT if you want to turn up the heat.


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