Total Time 35 minutes
Prep Time 15 minutes
1 cup roasted, salted pistachios
½ cup panko breadcrumbs
2 large egg whites
6 (6-oz) boneless, skinless chicken breasts
½ tsp salt
½ tsp pepper
¼ cup butter
Preheat oven to 400°F. Process nuts in a food processor until finely chopped. Combine nuts and breadcrumbs in a shallow dish.
Whisk egg whites in a separate shallow dish.
Sprinkle chicken with salt and pepper. Dip chicken in egg, letting excess drip off; dredge in nut mixture, pressing gently to coat.
Melt butter in a large ovenproof skillet over medium heat; add chicken, and cook 3 minutes per side or until lightly browned.
Transfer skillet to oven, and bake 10 minutes or until chicken is done.