Pistachio Encrusted Chicken with Strawberry Cucumber Salsa
This is a simple way to turn a chicken breast into a tender treat. Like it's poor cousin, the McNugget, these medallions are addictive. Make them smaller for a snack, or as medallions as a main dish. I usually make a double batch of the pistachio mixture and keep what I don’t use in the freezer. Make sure you follow the directions on working in batches. That procedure will keep you from contaminating the “breading” so you’ll only use what you need.
The salsa is a perfect companion to chicken. It's has sweetness, crunch, heat, and tang. It's one of the first recipes I pull out when the strawberries show up at the Farmer's Market! It also is great with fish!