Pesto Chicken With Pistachio Crust

• Pesto
• 3 cups fresh basil
• 1/3 cup olive oil
• 1/4 cup pistachios (shells removed)
• 4 cloves garlic
• 1/2 cup grated parmesan
• 1/2 teaspoon nutmeg
• 1 teaspoon salt (or to taste)
• fresh ground black pepper to taste
• 1/2 teaspoon dried thyme
• Chicken
• 2-4 boneless, skinless chicken breasts
• 2 tablespoons olive or vegetable oil or butter
• 1/2 cup pistachios (shells removed)
• 1/4 cup Italian breadcrumbs

1. Preheat oven to 450u0b0. Remove shells from all pistachios & spread them on a cookie sheet. Toast them for 5-10 minutes.
2. Put all pesto ingredients, except olive oil, in food processor or blender, and blend until finely chopped.
3. Slowly add 1/3 cup olive oil, as you continue blending.
4. Taste a bit. Add salt, pepper, etc, to your liking.
5. Remove pesto to a bowl. Pat chicken breasts with a paper towel, if needed, and spread pesto on both sides of breasts. There should be plenty left over for pasta. I let mine sit with the sauce on them for about an hour, but it's not necessary.
6. Use food processor to chop remaining 1/2 cup pistachios finely. (I would at least rinse it out before this step.)
7. Pour pistachios into a shallow bowl or plate. Mix in Italian breadcrumbs. Coat both sides of chicken breasts with crunched pistachios. This will be the crust.
8. Heat the 2 tablespoons oil in a skillet. Cook chicken on high heat until done, about 5-6 minutes on each side.
9. Serve with gnocchi, or your favorite pasta.

pesto, fresh basil, olive oil, pistachios, garlic, parmesan, nutmeg, salt, fresh ground black pepper, thyme, chicken, chicken breasts, olive, pistachios, italian breadcrumbs

Taken from food52.com/recipes/6861-pesto-chicken-with-pistachio-crust (may not work)