Pistachio Crusted Chicken

I used Pistachio’s in this recipe but they could easily be replaced by toasted almonds or cashews.  It would be easy to switch them up.  Also adding a handful of dried cranberries will add a little zing to the chicken.

1 cup shelled raw pistachios
1/2 cup Panko breadcrumbs
2 tbsp fresh basil, chopped
1 tbsp fresh dill, chopped
1 tsp fresh rosemary, chopped
2 tbsp Greek plain yogurt
2 tbsp grainy mustard
6 boneless skinless chicken breasts
2 tbsp olive oil

• Preheat oven to 400F. Roughly grind nuts in processor or chop by hand.  Add breadcrumbs and blend, using on/off turns.  Transfer to shallow baking dish.
• Mix basil, dill, rosemary, yogurt and mustard in medium bowl.  Spread mustard mixture over both sides of each chicken breast.  Dip chicken into nut mixture, coating completely.  Sprinkle with salt and pepper.
• Heat the oil in heavy large skillet over medium heat.  Add chicken to skillet and cook until golden brown, about 2 minutes per side.  Transfer chicken to baking sheet. Bake until cooked through, about 7 minutes.
• Serve with salad.