Skewered Pistachio-Crusted Chicken

• 30 g onions, finely chopped
• 25 ml greek extra virgin olive oil
• 200 g greek pistachios, from the island of Aegina
• 25 g plain dried breadcrumbs
• 50 ml limnos muscat wine
• 12 bunch fresh tarragon
• salt
• pepper
• 2 boneless skinless chicken breasts, cut into medium cubes
• 2 fresh florina red peppers, diced the same size as the chicken
• 15 short wooden skewers, soaked in water

1. Saute the onion in a little olive oil until softened.
2. Add the Muscat and simmer for one minute.
3. Add all the remaining ingredients for the crust.
4. Remove and transfer to a food processor or spice grinder and pulverize to a coarse meal.
5. If the mixture is too loose, add more breadcrumbs.
6. Thread one chicken and red pepper piece onto each of the long toothpicks and turn in the pistachio mixture, pressing, to coat.
7. Grill under the salamander or under the broiler for 4-5 minutes, until the chicken is cooked and the crust lightly browned.
8. Remove and serve.

onions, extra virgin olive oil, greek pistachios, breadcrumbs, muscat wine, tarragon, salt, pepper, chicken breasts, red peppers, short wooden skewers

Taken from www.food.com/recipe/skewered-pistachio-crusted-chicken-315550 (may not work)