Pistachio-crusted Chicken

I love this recipe.  It's amazingly good and super easy! I'm quite sure I found it in a magazine as an ad.  You know how Campbells has those full-page ads of recipes using their soups- I'm pretty sure it was something like that.  Although what would they be advertising?  Pistachios, I guess.  Hmm.  I found it shortly after David and I got married, and it's always been a favorite.

4 boneless skinless chicken breasts
1/3C shelled pistachio nuts, finely ground
1/2 tsp salt
1/4 tsp pepper
1 Tbs olive oil

Preheat oven to 400.  In shallow dish, combine nuts, salt, and pepper.  Press smooth side of chicken into nut mixture.  Heat oil in nonstick skillet. Add chicken, nut-side down, and cook over med-high heat until golden, 2 minutes per side.  Transfer chicken to baking dish.  Bake 12-15 minutes.

And now for the tweaks, because- rest assured- if I'm making it, there's probably a change or two.  I use way more nuts than called for.  I put pistachios on both sides of the chicken.  And I put any leftover pistachios in the skillet so they get a little crunchy and toasted, and then I add them to the top of the chicken when I bake it.  In my opinion, the more pistachios, the better!  And the obvious shreds of parmesan in the picture- they're just from the parmesan roasted potatoes we had with the chicken.  No cheese is involved to mess up the scrumptious pistachios.