Pine Nut Parmesan Chicken With Rosemary Beurre Blanc Recipes

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ROSEMARY PARMESAN CRUSTED CHICKEN



Rosemary Parmesan Crusted Chicken image

This is a rich and juicy chicken. Very simple but your guest(s) will feel like you pulled out all the stops. Goes great with an asparagus risotto, pairs well with white zinfandel, and finishes well with tiramisu. Enjoy!

Provided by Jamies Kitchen

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 garlic cloves, minced
1/3 cup grated parmesan cheese
4 sprigs fresh rosemary
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 teaspoons extra virgin olive oil
1/2 cup white wine

Steps:

  • Remove the stem of 2 sprigs of rosemary. Split the other 2 sprigs in half and save for garnish.
  • Mix the now loose rosemary with the olive oil, wine, garlic and salt and pepper.
  • Season both sides of the chicken with this marinade. Let chicken marinate in the refrigerator for at least 2 hours.
  • Preheat oven to 275. Spray or very lightly oil your bakeware.
  • Place the marinated chicken in your bakeware, and place in oven for 30 minutes.
  • Remove and sprinkle chicken with grated parmesan cheese and place back in the oven for another 13-15 minutes.
  • Remove from oven and garnish each chicken with a rosemary sprig. Enjoy!

Nutrition Facts : Calories 232.8, Fat 8.4, SaturatedFat 2.5, Cholesterol 75.8, Sodium 496.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 30.6

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.

CHICKEN BREASTS WITH ROSEMARY, PINE NUTS & VERJUICE



Chicken breasts with rosemary, pine nuts & verjuice image

A healthy chicken dish, full of flavour

Provided by Good Food team

Categories     Dinner, Lunch

Time 35m

Number Of Ingredients 7

50g raisins
100ml verjuice
2 sprigs rosemary
extra-virgin olive oil
4 chicken breasts , skin on
25g pine nuts
25g butter

Steps:

  • Put the raisins and verjuice in a bowl and microwave on defrost setting (or warm gently in a pan) for 5 minutes, then cool. Strain, reserving both raisins and verjuice.
  • Strip the rosemary leaves from the stalks and reserve the leaves for another use. Put the stalks into a bowl with 3 tbsp olive oil and a little freshly ground black pepper. Add the chicken breasts and marinate for at least 1 hour.
  • Choose a wide frying pan with enough room for the chicken breasts to cook with lots of space between them. Toss the pine nuts with a little olive oil over medium heat in this pan until golden brown, then cool on a paper towel.
  • Heat the butter in the pan until golden brown, then add 1 tbsp olive oil to stop it burning. Pan-fry the chicken, skin side down, over moderate heat until golden, 6-10 minutes. Turn and cook the other side for 3-4 minutes. (The total cooking time depends on the thickness of the meat, but two-thirds of the cooking time should be on the skin side.)
  • When the chicken is cooked, season, remove from the pan, then rest, skin-side down. Discard any butter from pan and toss in the raisins. Pour in the reserved verjuice and deglaze the pan over the heat until the liquid has reduced by half. Stir in the pine nuts and return the chicken to the pan. Taste the sauce for seasoning before serving.

Nutrition Facts : Calories 312 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.67 milligram of sodium

PINE NUT CHICKEN



Pine Nut Chicken image

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

3/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs
6 boneless skinless chicken breast halves (4 ounces each)
2 cups chopped pine nuts or almonds
1/3 cup butter

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.

CHICKEN BRAISED WITH POTATOES AND PINE NUTS



Chicken Braised With Potatoes and Pine Nuts image

Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London's cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal - more home cooking than hipster - has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.

Provided by Julia Moskin

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
6 bone-in, skin-on chicken thighs
Salt and pepper
2 white or yellow onions, sliced
2 celery stalks, chopped
8 garlic cloves, smashed, peeled and left whole
2/3 cup dry white wine
3 tablespoons sherry vinegar, plus more if needed
3 tablespoons pine nuts
4 dried bay leaves
4 whole cloves (or a pinch of ground cinnamon)
Pinch of saffron (optional)
1 pound baby potatoes, washed and halved
3 ounces kale, stemmed, leaves thinly sliced
2 tablespoons unsalted butter
1/4 cup chopped Italian parsley, plus more for serving

Steps:

  • In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
  • Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
  • Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
  • Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
  • When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.

PARMESAN ENCRUSTED PINE NUTS



Parmesan Encrusted Pine Nuts image

I recently visited a fancy restaurant that served Parmesan encrusted pine nuts in their Caesar salad. This is my near-perfect attempt to replicate these delicious salad toppers. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these pine nuts. They are sweet, savory, nutty, and delicious.

Provided by JAILORMOON

Categories     Appetizers and Snacks     Nuts and Seeds

Time 45m

Yield 12

Number Of Ingredients 5

cooking spray
12 ounces pine nuts
¼ cup white sugar
2 tablespoons water
⅔ cup grated Parmesan cheese

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
  • Spread pine nuts on the prepared baking sheet.
  • Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
  • Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
  • Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 8.4 g, Cholesterol 3.9 mg, Fat 15.7 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 69.2 mg, Sugar 5.1 g

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