Pistachio Crusted Chicken with Peach and Pinot Grigio Puree

Preheat oven to 400°F.

In a food processor, combine pistachios, panko, paprika and salt. Pulse until the texture is that of small crumbs. Pour onto a plate and set aside.

Make an egg wash by beating the egg and water together in a bowl.

Create a “work station” by placing the chicken on a plate next to the egg wash, next to the pistachio coating.

Dip a chicken breast in the egg wash, coating it with egg wash on all sides.

Next, place the chicken breast in the pistachio coating. Firmly press the coating on both sides of the chicken.

Place the coated chicken breast on a cooling (wire) rack that you have placed on top of a baking sheet.

Repeat with the remaining chicken breasts. 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.

Place the baking sheet in the oven and bake for 20 minutes. Then remove from the oven and allow to cool a couple of minutes before serving.

While the chicken is cooking, pit, peel and roughly slice the peaches.

Place the peaches in a food processor and puree for 2 minutes until ultra smooth.

Pour puree into a sauce pan along with the wine and salt. Whisk to combine. Bring to a slight boil then reduce heat to low and simmer for 5 minutes to cook out the alcohol.

Pour a little puree on a plate and place the chicken on top, or plate the puree on the side as a dip.