PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS
Regular old Parmesean breaded chicken gets a makeover with red pepper and pine nuts. You'll be amazed at the delicious flavor and wonderful texture the nuts add to the breading.
Provided by mdosborne26
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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 AND PARMESAN-CRUSTED CHICKEN
Just mention pine nuts and I'm there! Add Parmesan and Panko--wow! This recipe comes from a cookbook I have, called America's Test Kitchen.
Provided by Ellen Bales
Categories Chicken
Time 45m
Number Of Ingredients 10
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.
PINE NUT CRUSTED CHICKEN WITH GARLIC AND WHITE WINE
Make and share this Pine Nut Crusted Chicken with Garlic and White Wine recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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