Pistachio-Crusted Chicken Breast

• 1 banana
• 1/2 mango
• 1 egg
• 4 tablespoons garam masala (recipe above)
• 1 1/4 pounds salted pistachio nuts (2 1/2 cups, shelled)
• Kosher salt to taste
• 4 boneless, skinless chicken breasts, split in half, about 3 pounds
• 1 1/2 cups clarified butter

1. Place the banana, mango and egg in a blender and puree, slowly adding the garam masala.
2. Remove from the blender and place the fruit-spice mixture on a plate.
3. Place the nuts on another plate.
4. Salt the chicken to taste.
5. Dip each piece in the fruit-spice mixture, then press into the nuts.
6. Saute in the butter until golden, about 12 minutes, turning once.
7. Drain on paper towels and serve.

banana, mango, egg, garam masala, nuts, kosher salt, chicken breasts, butter

Taken from cooking.nytimes.com/recipes/9651 (may not work)