Servings: 4

4 boneless, skinless chicken breast halves 4 boneless, skinless chicken breast halves
½ cup shelled pistachio nuts, finely ground ½ cup shelled pistachio nuts, finely ground
½ tsp salt ½ tsp salt
½ tsp pepper ½ tsp pepper
1 tbs olive oil 1 tbs olive oil

Preheat oven to 375°
Mix nuts in a pie plate with salt and pepper.
Press chicken into the nuts.
Heat olive oil in a skillet and cook the coated breasts, 2 minutes per side.
Place breasts in a baking dish and bake for 15 minutes or until thermometer inserted in the thickest portion registers 160° and the juices run clear.