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.
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.
Bake 40 to 45 mins. at 350 degrees until crust is nice and brown.