3 boneless chicken breasts, cleaned, patted dry
1/2 cup un-shelled pistachio kernels
1/2 cup whole almonds
3 roasted garlic cloves
1/2 tsp paprika
1/2 tsp cumin seed
1/2 tsp ground ginger
1/4 cup Parmesan cheese
salt and pepper to taste

Preheat oven to 375 degrees F. Oil medium shallow baking dish.

In food processor, add pistachios, almonds, garlic, paprika, cumin seed, ground ginger, Parmesan cheese, salt and pepper. Blend to a fine ground mixture and transfer to a bowl. Dredge chicken in beaten egg and transfer to blended nut mixture, liberally coating each chicken breast then transfer to baking dish. Any left over mixture can be added as a topping. Cover in tin foil and place in oven for 30 minutes, then uncover and bake for another 10 minutes. Remove and enjoy.