Pistachio Crusted Chicken with Herbed Hollandaise and Garlic Chive Pilaf

Preparation : Rice: Cook rice according to package directions and cool immediately (cook jasminerice in plain water and red rice in chicken stock if available). Heat olive oil in non-stick pan, add garlic and saut for 1 minute. Add red riceuntil heated through. Mix in jasmine rice and chives and heat through. Add saltto taste and reserve for service. Chicken: Preheat oven to 350 degrees F. Blend salt and pepper into flour in large bowl or ziplock style bag. Beat two eggs in small bowl for egg wash (add splash of milk ifdesired). Combine chopped pistachios and bread crumbs in large bowl. Pat chicken breasts dry with paper towel and coat with seasoned flour beforedipping in egg wash. Finish chicken by coating with pistachio bread crumbmixture. Brown each side of chicken breast in non-stick pan using olive oil.Transfer to oven safe pan and bake until cooked through (about 20 minutes). Hollandaise: To make hollandaise while chicken is baking, start with egg yokes and warm waterin medium bowl. Whisk egg yokes continuously over double boiler (bowl that fitsover pot of simmering water works well) until it starts to thicken to where youcan see the bottom of the bowl in between strokes of whisk (7 to 10 minutes). If yokes start to cook , remove bowl while whisking and use double boiler inshort increments. Slowly drizzle in melted butter while continuing to whisk. Add Tabasco, lemon juice and herbs to finish. To serve, place 3/4 cup pilaf on plate (measuring cup makes a nice mold) andladle hollandaise over chicken as desired.