Pistachio (and cashew) encrusted chicken

This is my new favorite way to cook chicken - encrusted in delicious, salty-sweet, nutty deliciousness. The recipe calls for only pistachios, but the last time I made this I replaced half of them with cashews, and it was even better. This is very easy and will impress and delight your friends and family, which is very important.

You'll need:

1 cup chopped pistachios (or 1/2 C pistachios, 1/2 C cashews)

1/2 cup bread crumbs (those not into gluten/wheat can just omit these)
2 tablespoons mustard
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

Then do this:

Preheat oven to 500 degrees. Lightly coat a baking sheet with cooking spray, oil or butter. Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into mustard mixture to coat, then coat with bread crumb mixture. Place onto prepared baking sheet.

Place into preheated oven and turn the oven down to 375 degrees. Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

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