In a food processor or blender, add the pistachios and bread crumbs; grind to a medium coarse-type grind (you know, not too fine, not too granular, somewhere in the middle). Transfer to a pie plate or flat plate.
Slice chicken breasts thinly (1/2 inch) or place chicken breasts, one at a time, between two sheets of plastic wrap and pound with the flat side of a meat mallet to an even thickness of 1/2 inch and then cut into quarters or eighths. Or use chicken tenders (always ensure that you remove the 'chewy tough' tendon before cooking). If you don't know how to do this, I suggest checking it out online, it's a very simple technique...I'll show you how another time!
Combine lime juice and 1/2 tablespoon olive oil; pour mixture into bowl, season with salt and pepper and mix ensuring chicken well coated (let chicken marinate while you make the dipping sauce, the lime juice tenderizes the chicken). Dip the chicken into the crumb mixture and cover completely, pressing crumbs onto the chicken. Preheat oven to 425F (220 C).
In a large, non-stick skillet, heat remaining oil over medium high heat. Saute breasts for 1 minute 1 Minute on each side. Place on a foil or parchment-lined baking sheet. Bake 10 to 12 minutes 10 Minutes or until cooked through with an internal temperature of 165 F or juices run clear (don't overcook otherwise chicken will dry out). Serve with your delicious chipotle mayonnaise.
Finely chop chipotle pepper and add along with adobo sauce (adding slowly to taste, its very spicy) with mayonnaise. Stir in fresh lime juice! Enjoy every single bite, it's simply irresistible!
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