If you're a lover of pistachio nuts, I bet you never guessed they could be used in to dress up a chicken breast, but in this recipe, that's exactly what they do. While this chicken dish looks fancy, it's really pretty easy to prepare.

To make this dish you'll need:
4 boneless chicken breasts,
unsalted butter,
cayenne pepper,
chopped pistachio nuts,
grated parmesan cheese and
chopped green onion.

Preheat the oven to 350 degrees.

Prepare 4 large pieces of foil that are long enough to hold one chicken breast. Place one chicken breast into each piece of foil. Brush the chicken breast with 1 tablespoon of melted, unsalted butter. Sprinkle each breast with cayenne pepper. Wrap the foil completely around each chicken breast.

Place foil packets onto a cookie sheet and bake for 35 minutes.

Remove the chicken from the oven and open up the foil packets. Sprinkle the chopped pistachio nuts over the chicken. Leaving the foil open, return chicken packets to the oven and bake for another 5 minutes, or until chicken juices run clear.

Remove chicken from the foil and place on dishes. Sprinkle each chicken breast with parmesan cheese and chopped green onion.

Makes 4 servings.

Bonus Recipe: Corn and Garbanzo Bean Salad

To make this dish you'll need:
2 cans garbanzo beans,
1 jar roasted red pepper salsa or your favorite salsa,
frozen whole kernel corn - thawed and drained,
tomatillo salsa,
2 green onions - thinly sliced,
8 lettuce leaves and
fresh tomato wedges.

Rinse and drain 2 cans of garbanzo beans thoroughly. Place beans into a 2-quart casserole dish. Add in 1 jar of salsa, 1 cup corn, 1/2 cup tomatillo salsa and 2 thinly sliced green onions. Stir to combine all ingredients.

Cover and refrigerate for up to 24 hours before serving.

Line 8 plates with a large lettuce leaf and spoon bean mixture on top. Garnish with fresh tomato slices and sliced black olives if desired.