Step 1

Preheat oven to 425 degrees F.

Step 2

Grease two large baking sheets - set aside.

Step 3

Place pistachios in a food processor fitted with the “S” blade, or in the container of a high-powered blender and process/blend (pulse) until coarse crumbs form (be careful not to turn them into a powder). Put the crushed pistachios in a shallow bowl.

Step 4

Put chicken in a bowl and spray with cooking spray (or coat with olive oil). Season lightly with salt and pepper and stir to combine.

Step 5

Place chicken pieces into the bowl with the pistachios and turn to coat.

Step 6

Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.

Step 7

*to prepare in advance: wrap the baking sheets with plastic wrap and store them in the refrigerator until ready to bake (up to 3 hours). I prefer to let them sit in the fridge for at least 30-60 minutes.

Step 8

Bake in the preheated oven for 12-15 minutes or until internal temperature reaches 160 degrees F. Baking time varies based on the thickness of the chicken.

Step 9

Serve immediately.