Preheat oven to 300°F.
Bring a small pot of water to a
boil. To remove the skins from pistachios, drop shelled nuts into boiling water. Remove
from pot from heat and let them soak for about a minute. Drain nuts and wrap them
dishtowel. Rub gently until nuts pop out of skins. Spread nuts in one layer on a baking
sheet and roast in oven (can use a toaster oven) for 10 to 15 minutes. Nuts should
dried and crisp, but not brown.
When nuts are cool, put them into a
sandwich-sized plastic bag and crush with a rolling pin. Add curry powder, breadcrumbs,
and parsley. Shake the bag to mix all ingredients and spread out on a plate or waxed
Preheat oven to 375°F. Cut chicken
into 8 strips. Dip strips into egg white and coat all sides with nut-crumb mixture.
Arrange on a cookie sheet that has
been lightly oiled with cooking spray. Bake for 25 minutes or until chicken is cooked
through (165°F internal temperature) and nut crust is lightly browned. Serve with