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Coconut-Pistachio Crusted Chicken

(measurements are approximate here)

• cup pistachios
• 1/2 cup shredded plain coconut
• 1/3 cup parmesan
• all-purpose seasoning (mrs. dash)
• 1 pound chicken breasts
• 1/3 cup egg white
• 1 tbsp honey

Pre-heat oven to 425.  Pour the pistachios, coconut, parmesan and seasoning in a food processor and pulse until fine; place in a shallow dish.  Pour the egg and honey in another shallow dish.  Cut chicken lengthwise to make them thin, or you can pound it.  Dip chicken in egg white mixture, then coconut mixture and place on a wire rack in a sheet pan.  Drizzle chicken with a little olive oil.

Bake for approximately 15-20 minutes depending on the thickness of the chicken.  So amazing!

They are also great chopped on top of a big salad!  I’ve been eating a quite a few pistachios lately.