Best 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.

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.

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 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.

MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS



Moroccan Seasoned Chicken With Pine Nut Couscous image

Make and share this Moroccan Seasoned Chicken With Pine Nut Couscous recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon sweet paprika
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 lbs chicken, cut into 2 inch pieces
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, crushed
2 lemons (1 thinly sliced, the other juiced)
salt & freshly ground black pepper
2 1/2 cups chicken stock
1 cup large green olives
1 tablespoon butter
1 1/2 cups couscous
1/4 cup pine nuts, toasted
1 cup fresh parsley

Steps:

  • In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
  • In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
  • Add onion, garlic and lemon slices; season with salt and pepper.
  • Cook, stirring frequently, until the onion is softened, about 6 minutes.
  • Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
  • Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
  • Fluff couscous with a fork and stir in pine nuts.
  • Serve the chicken and sauce over the couscous and sprinkle with parsley.

Nutrition Facts : Calories 558.6, Fat 29.7, SaturatedFat 7, Cholesterol 77.1, Sodium 584, Carbohydrate 48.2, Fiber 6.5, Sugar 3.2, Protein 27.7

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