Pistachio Chicken With Purple Potatoes Recipe

Ingredients

12 purple potatoes

4 chicken cutlets

16 oz. roasted unsalted pistachio nuts (shelled)

5 tablespoons olive oil

1/3 cup Better N’Eggs

salt

pepper

Preparation

Quarter purple potatoes. Toss in 2 tablespoons olive oil and pinch of salt. Place fal on baking sheet lined with foil. Bake at 350 for 30 min. until tender. Place shelled pistachio nuts in food processor and pulse on & off, for 5 seconds. Rinse chicken cutlets and pat dry. Lightly salt and pepper. Place cutlets in Better N’Eggs and then pistachio nuts. Fry in three tablespoons olive oil 3 min. each side or until done.