Lay boneless, skinless, chicken breasts flat on cutting board, rough side down. Slice horizontally to make a slice approximately 1/2 inch thick. Reserve remainder of meat for other recipes, aka chicken salad, chicken ala king.
Preheat oven to 350 degrees. Line a rimmed cookie sheet with foil.
Press the rough side of the fillet into the pistachio nuts, pressing firmly with the palm of your hand.
Place each fillet breaded side down in a preheated frying pan with the oil and butter. Fry each side, over medium heat about 4 minutes. Watch closely so they don’t burn.
Remove from frying pan and place on cookie sheet. Place in oven for about 15 minutes or until done. Remove to serving plate and ladle with raspberry sauce.
Raspberry Sauce
Sprinkle raspberries with a cup of sugar and thaw at room temperature. Puree thawed raspberries in a blender. Press thru a sieve into a sauce pan and heat for topping on chicken breasts.