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Put shallots, garlic and leaves from one sprig of thyme in a pan with the butter and a pinch of salt. Gently cook over a low heat for 5 minutes, stirring occassionally. Put into a large bowl. Chop the nuts or blend them in a food processor until they resemble a coarse powder. Add to the butter mixture, together with the breadcrumbs. Add the finely grated zest and juice of both lemons. Pour in the olive and add the sugar and parsley. Season and stir the mixture together,. It should bind to form a stiff, coarse paste. If it seems too dry, add a little extra oil. If it is too wet, add extra breadcrumbs. Place the point of your knice into the thicker end of the chicken breast. cut a slit along the length of the flesh. Season inside then fill with lemon and pistachio stuffing. Squeeze the sides of the breast together so that the slit closes as much as possible. Season the meat on the outside, drizzle with a little oil and put in roasting tin. Bake @ 200 c/ 400 f for 20-25min
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