- 4 x 300 g chicken breasts
- 600 g yoghurt
- 200 g pistachios, coarse chopped
- 4 tbsp olive oil
- 3 tbsp red pepper paste / tomato paste
- 1 tsp salt
- 1 tsp black pepper
Preheat oven to 180ºC. Whisk the yoghurt, red pepper paste or tomato paste, olive oil and seasonings.
Marinate the chicken in this mixture, refrigerate for 30 minutes.
Roll the chicken breasts in half of the pistachios.
Transfer to a baking dish, spoon the rest of the marinade over the chicken breasts, sprinkle with remaining pistachios, cover with aluminium foil.
Bake for 35 minutes.
Serve with rice pilaf.