Preheat the oven to 200 ° C.
Combine olive oil with mustard, honey, Vegeta Chicken stock and pepper. Add 2 tablespoons of water and mix well.
Combine pistachios with breadcrumbs.
Rub the olive oil and mustard mix into the trimmed chicken fillets and coat them with the pistachio and breadcrumbs combination.
Arrange the chicken in a tray lined with baking paper.
Bake in a moderately hot oven at 200 °C until the pistachio becomes light golden in colour (about 30 minutes).
Pistachio chicken serves well with stir-fried vegetables.
If using unshelled pistachios, reduce the amount of Vegeta Chicken stock as they are usually more salty than shelled pistachios.