Best Orange Pine Nut Chicken Breasts Recipes

MEDITERRANEAN ORANGE CHICKEN

Steps:

• Toast pine nuts in a 350 degree oven for 3-4 minutes until golden. Remove, cool and chop. With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper. Dust both sides in flour, and pat so flour stays on. Heat sauté pan and coat with canola oil spray. Place chicken in hot sauté pan and spray uncooked side of chicken with canola oil in the pan. Sear chicken for one minute on both sides, and remove from pan. In the same sauté pan, add shallots and sauté briefly. Add roasted red peppers, capers, olives and raisins and sauté briefly until shallots are translucent. Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil. Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened. Stir in salt, pepper and parsley. Top each serving with 1 teaspoon of chopped toasted pine nuts.Nutrients per serving: 250 calories (20% calories from fat), 29 g protein, 21 g carbohydrates, 2 g fiber, 6 g total fat (sat 1 g, mono 2.25 g, poly 1.87 g), 770 mg sodium, Vitamin A 2% DV, Vitamin C 60% DV, Calcium 10% DV, Iron 10% DV Source: The Florida Department of Citrus

PINEAPPLE ORANGE CHICKEN /W RICE

Steps:

• Pre-Cook the rice, any method you like.
• Preheat oven to 350 deg.
• In a 3 Qt Dutch oven or other oven safe pan with cover.
• Heat the olive oil add the garlic and ginger Sauté until garlic just starts to turn brown.
• Add Chicken and Sauté until partially cooked.
• Add Pineapple/w juice, Orange and zest, mix.
• Add cooked Rice and mix well again.
• Add wine and lime, mix.
• Cover and place in oven for 20 minute.
• If too much liquid take cover off, finished dish should be very moist with only a little liquid in bottom of pan.

ORANGE-PINE NUT CHICKEN BREASTS

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour, turning once. Remove the chicken breasts from the bag, reserving the marinade. Pat the chicken dry with paper towels and brush or spray both sides of the breasts with olive oil. Grill over Direct Medium heat until firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. MEANWHILE, PREPARE THE SAUCE: In a small sauté pan combine the reserved marinade, honey, and toasted pine nuts. Bring to a boil and boil for 1 full minute. Spoon the sauce over the grilled chicken. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

ORANGE PINE NUT CHICKEN (OAMC)

Steps:

• Mix all ingredients except chicken together in a medium bowl.
• Place chicken breasts in a freezer bag, and pour marinade over chicken.
• Freeze.
• Serving Day:.
• Thaw completely in refrigerator (about 24 hrs).
• Remove chicken from freezer bag, reserving marinade.
• Grill chicken over medium heat, until chicken is tender and no longer pink.
• While chicken is grilling, toast pine nuts on a cookie sheet in 350 degree oven for about 15 minutes, until lightly browned.
• In a small saucepan, combine the reserved marinade and 1 T honey. Bring to a full boil and continue boiling or 2 minutes.
• Place grilled chicken on serving platter and pour sauce over chicken. Top with toasted pine nuts to serve.

PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS

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.

BAKED ORANGE CHICKEN

Steps:

• In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

ORANGE PICCATA CHICKEN

Steps:

• Cut each breast in half lengthwise. Cover with plastic wrap and pound to 1/4" thickenss. Remove plastic and season with salt and pepper.
• Dredge chicken in flour. Saute cutlets in oil in a large saute pan over medium-high heat for 4-5 minutes, or until golden brown. Remove from pan and keep warm.
• Deglaze pan with juice, wine, and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low.
• Whisk in butter until melted. Add orange slices (if using) and return chicken cutlets to pan to heat through.
• Garnish with almonds and parsley and serve.