3/4 cup shelled pistachio nuts 1 1/2 cup dried bread crumbs 4 boneless, skinless chicken breast halves 1/2 tablespoon olive oil 1 tablespoon lime juice 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons olive oil
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 425 degrees F.
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).
Recipe was very easy to prepare. I doubled the recipe due to the size of my family and it turned out perfectly! Less than an hour from beginning to sitting down at the table. Everyone loved it. Thanks to the author. We appreciate you!