Pistachio Chicken

This is a favorite, modified from Epicurious. I served it with pureed butternut squash and an arugula salad with pistachios.

1 cup shelled raw pistachios (unsalted), chopped fine
1/2 cup panko breadcrumbs
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tsp dried fresh dill
1 teaspoon chopped fresh rosemary
4 5-ounce skinless boneless chicken breast halves, pounded thin
Salt and pepper

Preheat oven to 400°F. Mix nuts and panko in a shallow baking dish or plate. Mix mustard, basil, dill, rosemary, salt and pepper in a bowl. Dip chicken into mustard, then into nut mixture, coating completely. 

Bake chicken a greased baking sheet until cooked through, about 15-20 minutes, turning once during cooking.