Ingredients:
2 Tbsp extra virgin olive oil
1/2 cup milk
Approximately 30 pistachios, de-shelled and finely chopped
4 boneless skinless chicken breasts
Directions:
Heat olive oil in a pan over medium heat.
Pour milk and pistachios into two separate, shallow bowls.
One at a time, dip the chicken breasts into the milk
and then coat with the pistachios. Repeat for all four breasts.
Cook chicken in the pan over low to medium heat
until golden brown on both sides and no longer pink on the inside.
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