Pistachio Chicken from South Beach Diet

Chicken

1/2 cup shelled pistachio nuts, finely ground (Use unsalted. I used salted once and my mouth was burning. I make Sammie shell the pistachios while he's watching football and I grind them up in the food processor.)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves
1 Tbs olive oil

Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for 30-45 minutes, or until done. Serve with Dressing.

Dressing
1 teaspoon grated onion (I always cheat and use frozen chopped onions)
1 large ripe avocado, pitted and peeled
3 Tbs olive oil
3 Tbs fresh lime juice (I cheat here too and use lime juice from a bottle)
1 Tbs water
Puree the onion, avocado, oil, lime juice, and water in a blender.
Yummy!

This is a great recipe for having friends over. I already have great memories of cooking it for Jeremy and Heather Kidd, for Wendy and Catherine, for Amy and Rachel, and for Mom, Liza, Ben and Joe. It always gets rave reviews! The dressing can also be used as guacamole.