Pine Nut Crusted Chicken With Garlic And White Wine Recipes

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PINE NUT CRUSTED CHICKEN WITH GARLIC AND WHITE WINE



Pine Nut Crusted Chicken with Garlic and White Wine image

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

1 1/3 cups white wine
4 cloves garlic, chopped
2 1/2 teaspoons salt, divided
1/2 teaspoon dried savory or 1/2 teaspoon thyme
1/2 teaspoon dried rosemary
1 (4 lb) chicken, cut into 8 pieces
1/2 cup dry breadcrumbs
4 ounces pine nuts, ground
1 teaspoon paprika

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.

PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS



Parmesan and Pine-Nut Crusted Chicken Breasts image

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

1 cup Italian seasoned breadcrumbs
1/4 cup shredded parmesan cheese
3 tablespoons pine nuts
1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
2 garlic cloves, minced
4 boneless skinless chicken breasts, pounded thin
1/4 cup Egg Beaters egg substitute
2 tablespoons olive oil

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



PINE NUT AND PARMESAN-CRUSTED CHICKEN image

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

1/3 c panko bread crumbs
1/3 c pine nuts, toasted and chopped
1/3 c grated parmesan cheese
2 clove garlic, minced
2 Tbsp olive oil, extra virgin
1/2 tsp salt
1/4 tsp pepper
1/4 c mayonnaise
1/4 c chopped fresh basil
4 (6 oz.) chicken breasts, boneless, skinless, trimmed

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.

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