Spicy Asian Pistachio Chicken Recipe

1/4 cup shelled pistachios (about 45-50)
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper
1 chicken breast half/split
1 Tbsp Enova cooking oil

1. Slice chicken breast up into chicken fingers, patties, or whatever shape you want but you want it to be no thicker than a half-inch to an inch so it cooks quickly and thoroughly.
2. Chop up the pistachios in a Magic Bullet or food processor.
3. Add spices to chopped up pistachios.
4. Rub the chicken in the pistachio spice mix until covered thoroughly and put in frying pan with oil.
5. Turn stove on between Medium and High heat, cover and cook for a few minutes and turn the chicken pieces over. Watch the chicken so it doesn't burn and so the pistachios and spices don't burn either.
6. Throw over some whole grain rice, pasta, or steamed vegetables.