Pistachio Crusted Chicken

1. Place each chicken breast between two sheets of baking paper and gently flatten to an even thickness of about 1.5 cm. Pat dry.

2. Combine the pistachios, panko breadcrumbs, lemon zest, oregano, garlic granules, salt and pepper on a plate. Put the flour on a second plate and the beaten egg on a third.

3. Coat each chicken breast lightly in flour, dip in the egg, then press firmly into the pistachio mixture on both sides. Drizzle or brush with the olive oil.

4. Fit the flat and griddle plates and preheat the MultiGrill to 200°C. Use oven mode so that the top plate does not touch the crust.

5. Place the chicken on the grill without overlapping. Lower the lid gently and lock it at level 2 or 3, depending on the thickness of the chicken.

6. Cook for 10–14 minutes. If the crust colours too quickly, reduce the heat.

7. Rest for 3 minutes, then serve with lemon wedges.