I made this chicken on one of the few nights that I was actually at home and not too tired to cook. I've convinced myself that breading something with an ingredient besides actual bread automatically makes it healthier, because, well.... its not breaded and fried, its coated and baked! This applies even when that "other" ingredient happens to be a calorie-heavy nut. Coating chicken with crushed pistachios is a fantastic idea and you should try it. This was super easy and can be adapted to use pretty much any nut if you don't have pistachios on hand or don't have the stomach to pay one million dollars for a can of shelled pistachios. Why are those little boogers so dang expensive?
Source: Adapted from Confections of a Foodie Bride
1 cup pistachios, shelled
Salt (if pistachios are unsalted)
Ground black pepper
Pinch of cayenne pepper
Pinch of paprika
Pinch of chili powder
1 tsp garlic powder
2 Chicken breasts, pounded to even thickness
Preheat oven to 425.
Run pistachios through the food processor for 15-20 seconds, until coarsely ground into small and medium-sized pieces.
Pour nuts into a large baggie and season with salt, pepper and spices.
Drop chicken breasts into the baggie, seal, and shake until coated.
Place on a rack set in a baking sheet and bake until center temperature reaches 170 degrees (15-18 minutes ).