Baked Chicken Breasts With Pistachio Crust Recipe

Place about 1/3 of pistachios in a small bowl; set aside.

In a food processor or blender, add the remaining pistachios and bread crumbs; grind to fine crumbs. Transfer to a pie plate.

Place chicken breasts, one at a time, between two sheets of plastic wrap and pound with the flat side of a meat mallet to an even thickness of 1/2 inch.

Combine lime juice and 1/2 tablespoon olive oil; brush mixture on sides of chicken. Season with salt and pepper. Dip chicken into crumb mixture to cover completely. Place on a platter and let sit 15 minutes.

Preheat oven to 425F.

In a large, nonstick skillet, heat remaining oil over medium high heat. Saute breasts for 1 minute on each side. Place on a foil-lined baking sheet. Bake 10 to 12 minutes or until done.

To serve, top breasts evenly with reserved pistachios; garnish with lime wedges (optional).