SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS
Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS
This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.
Provided by Rita1652
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 242, Fat 10.7, SaturatedFat 1.7, Cholesterol 76.9, Sodium 289.4, Carbohydrate 7.7, Fiber 0.7, Sugar 4.7, Protein 27.4
PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS
Categories Cheese Chicken Nut Pasta Poultry Tomato Sauté Dinner Blue Cheese Ham Pine Nut Prosciutto Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
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.
PINE NUT CHICKEN
I like trying new dishes and getting away from the same meals all the time.-Wanda Holoubek, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place flour, salt and pepper in a shallow bowl. Beat eggs in another shallow bowl. Flatten chicken to 1/2-in. thickness. Coat with flour mixture; dip into eggs. Pat the nuts firmly onto both sides of chicken. , In a large skillet over medium heat, cook the chicken in butter for 4-5 minutes on each side or until browned and juices run clear.
Nutrition Facts : Calories 448 calories, Fat 35g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 233mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE
Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.
Provided by Larry Elder
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g
CHICKEN BREASTS WITH PINE NUTS AND TOMATOES
This tastes so Mediterranean - all the flavours that you have come to expect of this area. The chicken needs to marinate for 8 hours.
Provided by evelynathens
Categories Chicken
Time 32m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 411.1, Fat 29, SaturatedFat 6.7, Cholesterol 90.5, Sodium 90, Carbohydrate 6.8, Fiber 1.5, Sugar 2.6, Protein 30
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