Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • 1 cup (120 g) unsalted pistachios, shelled and finely chopped
  • 1/2 cup (60 g) all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil (for cooking)
  • 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
  • 1/4 cup (60 ml) olive oil
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper (if using). Season the chicken breasts with salt, pepper, and garlic powder.
  2. In one shallow bowl, place flour. In a second shallow bowl, beat the eggs. In a third bowl, place finely chopped pistachios.
  3. Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Coat in chopped pistachios, pressing to adhere.
  4. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on each side (about 5-7 minutes per side). Transfer to the baking sheet and bake for 15 minutes or until internal temperature reaches 165°F (75°C).
  5. In a small bowl, whisk together lemon juice, olive oil, minced garlic, parsley, dill, salt, and pepper until well combined.
  6. Drizzle the lemon herb sauce over the cooked chicken before serving.