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  • 4 skinless, boneless chicken breast
  • halves, approx. 1 lb
  • 1 teaspoon lemon pepper
  • 1 tablespoon vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest (optional)
  • 1 teaspoon grated lemon peel
  • 1/4 cup chopped toasted pistachio nuts
  • Lemon Slices - garnish


  • Flatten chicken to 1/4 inch thickness, and sprinkle both sides with lemon pepper. Heat oil over medium high heat, then cook chicken, lemon juice, and peel for 15-20 min in oil, turning once and stirring occasionally.
  • serve chicken topped with juice mixture, nuts and lemon slices.
  • I added to nuts to the cooking mixture about 5 min before it was done to give extra pistachio flavor.

Categories: Main Dish  Nuts  Poultry 
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