Ingredients:

• 3/4 pound boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 egg white, lightly beaten
• 3 tablespoons coarsely chopped pistachio nuts
• 2 tablespoons coarse corn meal
• Olive oil spray

Baking Instructions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil.
3. Remove fat from chicken and pound until about ›-inch thick. This can be done with the palm of your hand or the bottom of a sturdy skillet.
4. Mix salt, black pepper and cayenne together.
5. Roll chicken in mixture, coating both sides.
6. Mix pistachio nuts and corn meal together.
7. Dip chicken into the egg white and then roll in pistachio nut mixture.
8. Heat a nonstick skillet on medium high and spray with olive oil spray.
9. Brown chicken breasts for 2 minutes.
10. Turn and brown 1 minute. When chicken is golden on both sides, remove to a baking sheet and place in oven for 5 minutes.

[Recipe Courtesy of Azstarnet]

Here is a great recipe for Roasted Chicken with Risotto and Caramelized Onions.

Ingredients:

• 4 tablespoons olive oil, divided
• 1 onion, chopped
• 1/4 cup balsamic vinegar
• 1 1/2 cups uncooked Arborio rice
• 1/4 cup dry white wine
• 7 cups hot chicken broth
• 2 tablespoons butter
• 2 cups chopped cooked chicken breast
• salt and pepper to taste
• 2 tablespoons chopped fresh thyme

Baking Instructions:

1. Heat 2 tablespoons of the oil in a medium saucepan over medium heat.
2. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown.
3. Remove from heat, stir in the balsamic vinegar and set aside.
4. Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well.
5. Let heat for about 2 minutes, then pour in the wine.
6. Reduce heat to medium low and start pouring in the broth about 1 cup at a time.
7. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
8. Stir in the reserved onion mixture and allow to heat through.
9. Remove from heat and stir in the butter and chicken.
10. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

[Recipe Courtesy of Idaho Statesman]