Pistachio Crusted Chicken - pantry cooking!

It's one of those nights where I decided to just make dinner with whatever I found in the pantry. (Well, technically Jonathan's pantry.) Here's my creation: pistachio crusted chicken with a wonderfully baked  potato. Not the prettiest dish, but it sure was tasty! The chicken came out super juicy, and as always, rubbing the potato with oil and salt before baking it made the skin delicious to eat!

Pistachio-Crusted Chicken

2 skinless chicken breasts

1/2 cup whole shelled pistachios

1 tsp onion powder

1 tsp seasoning salt

1 tsp parsley

1/4 tsp cayenne pepper

2 tbsp Dijon mustard

2 tbsp honey

2 tbsp olive oil

1) Preheat oven to 500 degrees.

2) I used a Bullet blender to crush the pistachios. I left some larger pieces, bit for the most part, they came out to the consistency of bread crumbs.

3) In a small bowl, pour in crushed pistachios. Add all other dried ingredients. Mix well.

4) In a medium bowl, using a fork or whisk, mix together mustard, honey and oil until you get a smooth consistency.

5) Dip chicken breasts in mustard mixture, then in pistachios. Place on a greased cookie sheet.

6) Place the chicken in the oven and IMMEDIATELY TURN DOWN to 375 degrees. Bake for 25 minutes or until juices run clear when cut.

Alton Brown's Baked Potato

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam!