Combine the olive oil with mustard, honey, Vegeta universal and pepper. Add two spoonfuls of water and mix well.
Combine pistachios with breadcrumbs.
Rub the olive oil and mustard mix into the trimmed chicken fillets and coat them with the pistachio and breadcrumbs combination.
Arrange the chicken in a tray lined with parchment paper.
Bake in a moderately hot oven at 200 °C/400 G/gas mark 6 until the pistachio turns a light golden colour (about 30 minutes).
Serve the pistachio coated chicken fillets with stir-fried vegetables or other side dishes of your choice.
If using unshelled pistachios, reduce the amount of Vegeta universal as they are usually more salty than shelled pistachios.