Grind up the shelled pistachios using either a mini food processor or coffee grinder. The traditional recipe is to use 1/2 cup but you're using this to coat the chicken, so really use as much as you need.
Add pepper, paprika, garlic salt and salt to the ground up pistachio mix and place in a pie plate or shallow dish for dredging.
If you use minced garlic, use it in the pan with the Olive Oil and omit Garlic Salt
Wet chicken with a little water and then dredge each breast, one at a time, in the pistachio mix.
Heat olive oil in a skillet or saute pan over medium heat. Once the oil is heated, add the chicken breasts one at a time and cook 2 minutes per side.
What you are doing here is forming the pistachio crust on the chicken.
When each breast is done, place them in a ungreased baking dish and bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the breast registers 160 degrees or juices run clear.
You can make an additional gravy by saving the skillet pan drippings and adding milk, flour or gravy mix, salt and pepper to taste to make a very savory gravy to pour over potatoes or cooked rice.