Best Parmesan Encrusted Pine Nuts Recipes

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HALIBUT WITH PINE NUT AND PARMESAN CRUST



Halibut With Pine Nut and Parmesan Crust image

This recipe was printed in our local paper. I tried it last night and had to share it! Halibut caught on longlines from certain regions may be sustainable according to seachoice.org, however, a better choice such as land farmed rainbow trout or Alaskan pollock would probably also be tasty!

Provided by horseplay

Categories     Very Low Carbs

Time 25m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 7

1/2 cup crushed pine nuts
4 tablespoons grated parmesan cheese
2 tablespoons fresh basil, chopped
2 garlic cloves, minced
1 tablespoon olive oil
4 halibut fillets
sea salt

Steps:

  • Preheat the oven to 425°F.
  • In a medium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and olive oil.
  • Place the fish filets on a baking tray (I used aluminum pie pans) skin side down. Salt the upper portions to your taste.
  • Press the pine nut mixture onto the salted fish, patting it down to make it stick.
  • Bake for 10-15 minutes or until the fish flakes with a fork and is opaque. Don't forget to scrape the brown crusty bits off the bottom of the pan - those are the tasty parts.
  • I made this recipe for 2 using 2 fish filets and coating both sides of the fish with the mixture.

Nutrition Facts : Calories 612.8, Fat 25.7, SaturatedFat 3.5, Cholesterol 134.8, Sodium 296.6, Carbohydrate 3, Fiber 0.7, Sugar 0.7, Protein 89.2

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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