Combine pistachios, breadcrumbs, tarragon, rosemary, flour and salt in shallow dish. In second shallow dish, lightly beat egg.
Roll chicken breast in egg, then in nut-spice mixture. Place in lightly buttered baking dish - a glass one would be ideal.
Bake 40 to 45 mins. at 350 degrees until crust is nice and brown.
Serve with fresh green vegetable and twice- baked potato stuffed with cheddar cheese.
A Chardonnay would go nicely with this and one of your richer desserts.
From Cliff Cottage Inn Cookbook by Sandra CH Smith. Recipe copywrited.
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