Sauté of Chicken with Pistachios and Orange Sauce

• 4 boned and skinned chicken breasts
• 100 g/4 oz shelled pistachio nuts, crushed

Put the chicken breasts between 2 sheets of clingfilm and beat gently with a meat mallet or a rolling pin to make thin escalopes. Sprinkle each one with the pistachio nuts and season with salt and pepper. Lay a slice of cheese on top of the nuts, then roll each breast into a cigar shape and secure with a wooden cocktail stick. Dunk the chicken into the beaten egg mixture and then roll it in flo