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1
Preheat oven to 400 degrees F.
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2
In a food processor, combine pistachios, panko, paprika and salt.
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3
Pulse until the texture is that of small crumbs.
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4
Pour onto a plate and set aside.
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5
Make an egg wash by beating the egg and water together in a bowl.
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6
Create a work station by placing the chicken on a plate next to the egg wash, next to the pistachio coating.
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7
Dip a chicken breast in the egg wash, coating it with egg wash on all sides.
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8
Next, place the chicken breast in the pistachio coating.
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9
Firmly press the coating on both sides of the chicken.
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10
Place the coated chicken breast on a cooling (wire) rack that you have placed on top of a baking sheet.
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11
Repeat with the remaining chicken breasts.
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12
By placing the chicken on a cooling rack it will elevate the chicken and allow it to crisp on both sides instead of just the top.
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13
Place the baking sheet in the oven and bake for 20 minutes.
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14
Then remove from the oven and allow to cool a couple of minutes before serving.
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15
While the chicken is cooking, pit, peel and roughly slice the peaches.
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16
Place the peaches in a food processor and puree for 2 minutes until ultra smooth.
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17
Pour puree into a sauce pan along with the wine and salt.
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18
Whisk to combine.
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19
Bring to a slight boil then reduce heat to low and simmer for 5 minutes to cook out the alcohol.
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20
Pour a little puree on a plate and place the chicken on top, or plate the puree on the side as a dip.
