Crushed pistachios, creamy tangy goat cheese and crunchy panko breadcrumbs create a craveable crust on baked chicken breasts! The crust seals in the juices of the chicken, keeping them moist and tender.
Pat chicken breasts with paper towel to dry. Flip over so "pretty side" is down and season with salt and pepper.
In a food processor, place unshelled pistachio nuts and pulse to crush - you want them to be to be small and similar in size to the panko breadcrumbs.
Once nuts have been chopped, add in goat cheese crumbles to food processor bowl. Pulse 2-3 times to combine, then place mixture into a shallow bowl.
Add panko breadcrumbs to shallow bowl and use fork to stir together.
Flip chicken breasts over so seasoned side is down. Press half of panko mixture onto one chicken breast so it adheres, then repeat with second breast. Try to create an even layer over top of the entire breast.
Carefully place chicken breasts onto sheet pan greased with cooking spray. If any crumbs fall off, press back onto chicken breasts.
Bake for 20 minutes or until internal temperature reads 165 degrees! Most normal sized breasts will cook in 20 -- if breasts seem smaller, take out at 18 minutes and test temperature. If they're larger, keep in for 21 minutes then test!