more chicken please

So, I wanted to add another recipe to the "fried" chicken arsenal. I tried the citrus-y chicken recipe of Dana's and it was quite tasty. There's one chicken recipe that Brian and I have been making fairly regularly that is really, really good, plus it's totally guilt free because it's from the Ultrametabolism cookbook, therefore totally whole foods. Here it is:

Raspberry-Pistachio Crusted Chicken

Makes 4 servings (Brian and I cut it in half and it's no prob)
Prep time: 15 minutes
Cook time: 20 minutes

1 cup fresh or frozen (unsweetened) raspberries (just thaw the frozen ones in the microwave for 20-30 seconds on high)
1 tablespoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
4 skinless, boneless chicken breast halves
1/2 cup whole-grain bread crumbs
2 tablespoons coarsely ground pistachio nuts (we just buy what we need from the bulk section at Central Market, so it's not so expensive)
2 tablespoons minced fresh parsley (we've made it with and without the parsley and it's good either way)
Dash of freshly ground pepper
Pinch of sea salt

Combine the raspberries, mustard, and lemon juice in a small food processor or blender. Process until smooth. Transfer to a shallow pan or plate and set aside. In another shallow pan/plate, combine the bread crumbs, pistachios, parsley, pepper, and salt. Dip each chicken breast in the sauce to coat both sides. Roll the chicken in the breadcrumb mixture to cover completely. Bake in the oven at 400 degrees for 20 minutes*

*The recipe actually calls for pounding the chicken to 1/4" thickness and sauteing in olive oil over medium heat until the chicken is cooked through and the crust is slightly browned, 5 minutes on each side. We found that it was easier and slightly healthier (no oil at all) to just bake in the oven (plus no need for pounding the chicken). We put the chicken on a rack over a jelly roll pan. It makes it really crispy and keeps the crust on the best. I found that half the crust came off when trying to flip the chicken and then getting it out of the saute pan with a spatula.

We have served this with steamed kale, which is really quite yummy. If you haven't tried it, this is how we do it:

From one head of kale, separate the tough stems from the leaves. Meanwhile, bring an inch of water in a big soup pot to a simmer. Once the water is simmering, put the kale in the pot and add salt and pepper to taste. Cover the pot and let steam for about 5-7 minutes until wilted and bright green. Remove with tongs and serve. So good!