Chicken Breasts With Pine Nuts And Tomatoes Recipes

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Cut the sun-dried tomatoes into thin stripes. Keep the oil.
• Heat wok or large skillet. Add 1 tablespoons of the kept oil.
• Fry meat in 2-3 portions. Add more oil if necessary.
• Add fried meat to the wok again.
• Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
• Add cooked penne and basil and mix. Leave on stove until penne are warm.
• Season with salt and pepper.
• Serve in bowls and top with roasted pine nuts.

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
• Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
• Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
• Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

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.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

CHICKEN BREASTS WITH PINE NUTS AND TOMATOES

Steps:

• Combine ¼ cup parsley, garlic and oregano in a small bowl.
• Heat 2 tblsps oil in small skillet over medium-low heat.
• Add onion and saute until golden-brown, about 15 minutes.
• Stir in ½ of parsley mixture and continue to cook until garlic is tender, about 2 minutes.
• Transfer to small bowl and stir in prosciutto and pine nuts; cool completely.
• Insert small sharp knife into side of each chicken breast at thick end.
• Carefully cut side to create a 2 inch deep, 2 inch wide pocket (do not cut completely through).
• Stuff with parsley-pine nut mixture; skewer to close pocket opening.
• Place chicken in baking dish.
• Drizzle with 2 tblsps oil and pour wine over.
• Sprinkle both sides of chicken with remaining parsley mixture.
• Cover and marinate atleast 8 hours, in refrigerator.
• Heat remaining 2 tblsps oil in large skillet over high heat.
• Add chicken (reserve marinade) and cook until brown on all sides, about 3 minutes.
• Add ½ of reserved marinade.
• Reduce heat to medium-low.
• Cover and cook chicken until it is cooked through, about 5 minutes.
• Transfer chicken to a platter; slice into ½ inch thick slices and overlap.
• Add tomatoes, cream and remaining marinade to skillet.
• Boil until slightly thickened, stirring constantly, about 3 minutes.
• Season.
• Spoon over chicken.
• Sprinkle with parsley.