Nut-Crusted Chicken With Herbed Carrots

• 1/2 cup shelled, roasted, salted pistachios, finely chopped
• 2 tablespoons Dijon mustard or spicy Dijon mustard
• 1 tablespoon fresh orange juice
• 1/8 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 (6-ounce) boneless, skinless chicken breasts
• 1 teaspoon orange zest (optional)

1. Preheat oven to 425u0b0. Line a baking sheet with parchment paper.
2. Place pistachios in a shallow bowl. Whisk together mustard, orange juice, salt, and 1/4 teaspoon pepper in a second shallow bowl. Coat 1 side of each chicken breast with mustard mixture, and dip coated side of chicken in chopped nuts. Place chicken, nut sides up, on prepared baking sheet. Sprinkle with remaining 1/4 teaspoon pepper.
3. Bake 20 minutes or until chicken is cooked through and nuts are lightly browned. Sprinkle chicken with orange zest, if desired. Serve with Citrus-Herb Roasted Baby Carrots.

pistachios, mustard, orange juice, salt, freshly ground black pepper, chicken breasts, orange zest

Taken from www.myrecipes.com/recipe/nut-crusted-chicken (may not work)