1. Pulse the pistachios in a food processor until fine. If you don’t not have a food processor, you can chop them with a sharp large knife.
2. Place the pistachios, Italian breadcrumbs, salt, and pepper in a large shallow bowl and mix. Set aside.
3. Whisk the plain Greek yogurt, olive oil, peach jam, and lemon juice together in a medium bowl to create the marinade.
4. Coat the chicken in the marinade, cover the bowl, and place in the refrigerator for 30 minutes.
5. Bread the chicken breasts in the breadcrumb/pistachio mixture and thoroughly coat both sides.
6. Preheat the air fryer to 360° Fahrenheit for 3 minutes.
7. Spray the chicken with cooking spray or drizzle with olive oil.
8. Place the chicken breasts into the air fryer in a single layer leaving room for air circulation. Cook for 9 minutes. Flip and cook another 9 minutes until the internal is at least 165° Fahrenheit.
9. Remove from the air fryer and garnish with chopped parsley, optional, before serving.

WHAT TO PAIR WITH THIS:

• Creamy Parmesan and Spinach Orzo
• Not Your Mama’s Green beans