In a large shallow bowl, whisk together Greek yogurt, peach jam, olive oil and lemon juice. Add chicken pieces turning to coat. Cover and chill for 1-2 hours.
In a shallow bowl whisk together pistachios, Italian breadcrumbs, Parmesan, garlic salt, and black pepper. Set aside.
Preheat the air fryer to 360°F. Remove chicken breasts from marinate allowing excess to drip off. Transfer to the breadcrumb bowl and thoroughly coat both sides of the chicken pressing breading to adhere.
Spritz air fryer rack with cooking spray. Arrange chicken breasts in air fryer and cook for 9 minutes on each side, turning halfway through. To confirm chicken is completely cooked test internal temperature with a meat thermometer. (165°F)
Remove from the air fryer and rest for 3-5 minutes, then serve garnished with parsley, if desired.
Note: If making more than two chicken breasts, cook in batches to avoid overcrowding the air fryer.
Notes
Oven Instructions:
Preheat the oven to 375°F. Fit a rimmed sheet pan with an oven safe rack or use a broiler pan. Spray liberally with cooking spray.
Prepare chicken per the recipe. Place onto the rack or pan.
Bake for 25-35 minutes or until the juices run clear and the chicken reaches an internal temperature of 165°F. (Adjust time depending on the thickness of the chicken pieces)