Turn the oven on at 190°C, air ventilation, rack in the middle.

Use a food processor and gently pulse to chop the pistachios into small crumbs.

Use a glass shallow bowl to add the mustard with the carob molases and the coriander, mix well and keep aside.

Use the same type of shallow bowl and toss the breadcrumbs with the pistachios and the thyme. Keep aside.

60’ prior to cooking, remove the chicken fillets from the refrigerator. Just before cooking them pat them dry. Place them in the bowl with the mustard and carob mixture and make sure that they are well coated. Then place them in the breadcrumbs bowl and press well to get fully coated. Place in an oven proof baking dish with a wired rack. Repeat for the rest of the fillets and season them with the salt & pepper.

Bake uncovered for about 30’ or until an internally placed into the fillet’s thermometer probe reads 78°C, no longer pink and with the breadcrumb mixture getting a nice light brown colour.

Serve with roasted veggies.