Pine Nut Crusted Chicken With Garlic And White Wine Food

PINE NUT AND PARMESAN-CRUSTED CHICKEN

Steps:

• 1. In a small bowl, combine Panko, pine nuts, Parmesan, garlic, oil, salt and pepper.
• 2. Combine mayonnaise and basil in second bowl.
• 3. Pat the chicken dry with paper towels and transfer to a 13x9" baking dish. Spread mayo mixture evenly over top of chicken breasts. Sprinkle the Panko mixture over mayo, pressing lightly to adhere.
• 4. Bake uncovered in a preheated 450-degree oven on an upper-middle rack until crumbs are golden brown and chicken is tender, about 25-30 minutes.

PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS

Steps:

• Place first 6 ingredients in food processor, process until nuts are chopped finely. Pour mixture onto a plate.
• Coat chicken in Egg Beaters and dredge in bread crumb mixture
• Heat olive oil in a large skillet over medium-high. Place chicken breasts in the skillet and cook 3 minutes on each side, until browned.
• Transfer chicken to a baking dish and finish cooking in the oven at 375 degrees for 15-20 minutes.
• Serve chicken topped with jarred pesto sauce or heated marinara sauce.

PINE NUT CRUSTED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl.
• Place half the marinade in a heavy duty plastic zip lock bag.
• Cover and refrigerate the remaining marinade until ready to bake the chicken.
• Add the chicken to the bag, tossing to coat.
• Refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Combine breadcrumbs, pine nuts, paprika and remaining ½ teaspoon of salt.
• Roll chicken in the breadcrumb mixture.
• Throw out the marinade the chicken was sitting in.
• Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper.
• Drizzle with olive oil.
• Bake the chicken, covered, for 45 minutes.
• Uncover and pour reserved marinade over chicken.
• Bake, uncovered, for 1 hour or until chicken is done and golden brown.

HALIBUT WITH A PINE NUT CRUST

Steps:

• Let the fish fillets warm on the counter for at least half an hour prior to cooking them. You want them to be almost room temperature before placing them in the oven, this will help them cook through before the topping is too brown.
• Preheat the oven to 400 degrees. Place the fish in a large shallow baking pan. Mix together the pine nuts, Parmesan, garlic, pesto and mayonnaise. Divide this mixture in half and then use a rubber scraper to spread the crust mixture over the top surface of each fillet. Pile it on so that all of the topping is used.
• Bake the fish 10-20 minutes, until the fish is firm to the touch and the crust begins to very lightly brown. The thickness of your fish will determine the cooking time. Serve hot with lemon wedges. Enjoy!

PINE NUTS CHICKEN

Steps:

• Skin the chicken.Baste with a mixture of oil, lime juice and pepper.Place the chicken in a cooking pan.Place the onion and garlic cloves around the meat ; season with rosemary and sage.Cover and bake 45 minutes at 180°C (350°F).Mix the Bovril chicken concentrate bouillon, water, balsamic vinegar.Pour over chicken; cover and bake another 35 minutes.Spread the pine nuts around the meat; bake an additional 10 minutes.Remove the chicken and the pine nuts from the pan.Add some juice to the corn starch; mix and bring to a boil.Serve the sauce in a gravy boat.Garnish with pines nuts and lime rind.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.