- 6 Free Range Skinless, Boneless Chicken Breasts (You can cut into strips for easier cooking)
- 1 Stick of Organic Butter, Ghee or Coconut Oil
- 1-2 tsp Cloves
- 1 C of Dijon Mustard/Brown Mustard
- 1 C of Raw Honey
- 1 Pkg of Salted Pistachios (Crush in Gallon size ziploc bag)
Melt oil or butter in saute pan and preheat oven to 350 degrees. Crush Pistachios in large bow and set aside. In second bowl, mix mustard and honey set aside. Sprinkle chicken with cloves and brown 3-4 minutes on each side. After browning both sides, dip chicken in honey mixture and then coat each side with crushed pistachios. Place coated chicken in greased 9X13 glass pan. Spread remaining pistachios over top of chicken and drizzle remaining honey on top. Cook chicken in oven for 45-60 minutes at 350 degrees. If you cut chicken into strips, the chicken will cook faster. Serve with sweet potatoes fries, roasted brussel sprouts, or roasted asparagus.