I made this recipe for my Independent Study class at my high school, everyone enjoyed it and found it quite delicious. Thank you!

Great recipe! Yum!

This was just ok for me. It was a little dry and sweet for my liking. If/when I make it again, I will change the mustard mixture a little, prob decrease the honey and add a little more worchestershire sauce and let the chicken marinate a little to soak up the flavor. I won't change the crusting at all (though, hopefully, I will be able to find already shelled pistachios next time...). Thanks for a nice change of pace.

This is a very good dish. Mine turned out a little dry, so using a sauce to dip the chicken in or for added flavor is a good idea. Overall taste is superb.

This was great! I put the pistachio's in the blender and they turned a bit into pistachio butter, so maybe another setting next time. Great flavor though!

Wonderful recipe, I followed the directions as is and added some dried basil and minced onion to the breading and then I didn't have any raspberry preserve so I used what I had which was blackberry preserve and it was great! Finally something my picky 3 year old loves!!!

WOW! Thanks so much! I think the temp was just perfect. 500 on pre-heat and then down to 375 made the chicken so tender and juicy! I also made the raspberry sauce with the seedless jam plus red wine vinegar. Nice touch!

HELPFUL TIPS NOT MENTIONED: I've made this a part of our regular cycle for over a year now & feel lucky to have found it. Please do not substitute all cashews for this dish. I love cashews to death, but it doesn't nearly taste as good. In fact, I rated a cashew chicken recipe here worse b/c it doesn't compare. I use a full Planters Pistachio Lovers (6oz) can found next to the other peanuts at any grocery store and just remove the almonds (which makes a good snack while you make this quick dish..lol). I was skeptical about turning my oven to 500 and then moving the temp down, but it's amazing! Works great and I do it each time now! Also, if you use the raspberry sauce from the "Pork Chops with Raspberry Sauce" recipe, be sure to add an additional T of raspberry to thicken it (on stove and simmer until half evaporated: 1/4C seedless raspberry jam, 2T orange juice, 2T white wine vinegar. Then take off stove and add dab of butter to make silky).

Thought this was a very tasty recipe. We made it according to the directions.

Loved this recipe. We used unsalted pistachios to keep the sodium content down, and it was still good. Served with roasted garlic cous cous and corn. The family loved it.

I made this recipe exactly as stated and it turned out wonderful. My husband and I both loved it. It would be great to make for company as you can prepare the chicken ahead of time and cook just before it is needed. I also tried making the raspberry sauce as recommended by others and it went to waste. My husband and I thought it was too sweet and took away from the flavor of the chicken.

I tried frying the chicken instead of baking... didn't turn out to well. Stick with baking in the oven. A great recipe, my fiance loved it.

Very good and easy to put together. Will definitely make again. I was the only one who liked the raspberry sauce though. Served with roasted red potatoes and corn on the cob.

Sounded great, but for me the flavor just wasn't there. Didn't look very pretty either. I tried it with a raspberry sauce suggested by another reviewer, still.. not great.

Really easy to make -- very tasty! The pistachios add a very nice flavor to the chicken. I will defintely make this again. I loved it, and my husband can't stop eating the leftovers (they don't stay in the fridge very long!)

will use a bit less mustard and pistachios next time.

Absolutely delicious! Made this for a very special Mother's Day dinner. We served with two dipping sauces: Chipotle Honey BBQ sauce (right from the bottle) & Orange Marmalade (mixed w/ a little warm water for a dipping consistency) We followed the Pistachio Chicken recipe exactly as written---it was quite easy to prepare and really had a gourmet taste. Served with a Basil Spinach Bacon Blue Cheese salad & Roasted Rosemary Potatoes. Thanks for this WONDERFUL recipe!