Best Pine Nut Parmesan Chicken With Rosemary Beurre Blanc Recipes
WHOLE ROASTED CHICKEN WITH PLUMPED RAISINS, TOASTED PINE NUTS, AND ARUGULA
Succulent, tender, and aromatic, roast chicken is a dish that all cooks should have in their arsenal. There are many schools of thought on how to master the perfect roast chicken. My philosophy is the simpler the better. I don't use a big roasting pan or rack, truss the bird, or change the oven temperature fifty times. As far as technique goes, I like to start roasting the chicken breast side down to protect it from drying out in the initial intense heat. Gravity also works on your side that way; all of the juices gather in the breast meat during the first half of cooking, keeping the meat really moist. Then I turn the bird over to finish cooking and brown the breast. Swiss Chard and Caramelized Onion Panade (page 183) makes a terrific side.
Yield serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F.
- Put the raisins in a small ramekin and pour in the olive oil and 1 tablespoon water. Add the rosemary. Cover with aluminum foil and bake for 30 minutes, or until the raisins are plump. Remove the raisins from the oven and set aside to cool.
- Crank the oven temperature up to 450°F.
- Remove the neck and giblets from the cavity and rinse the chicken inside and out under cold water. Pat dry thoroughly with paper towels. Run your finger between the skin and the reast meat of the chicken, and slip the thyme sprigs in there. Season the body and cavity of the chicken generously with salt and pepper.
- Put a 10-inch ovenproof skillet over medium-high heat and add the canola oil. When the oil is hot, lay the chicken in the pan, breast side down, tucking the wings under. Put the skillet in the oven and roast until the chicken starts to brown, about 35 minutes.
- Carefully take the pan out of the oven. Insert tongs or a sturdy wooden spoon into the cavity of the chicken and gently lift the chicken out, being careful not to tear the skin. Tilt the chicken slightly so all of the juices from the inside run out into the pan. Set the chicken on a large plate for a minute. Discard all of the pan juices, which will mostly be fat. Nestle the chicken back in the pan, breast side up. Return it to the oven and roast for 30 minutes. The chicken is done when the juices run clear when the meat is pierced with a knife. To be extra sure, pop an instant-read thermometer into the thickest part of the thigh; it should read 165°F. Transfer the chicken to a cutting board and let rest for 5 minutes before carving so the juices can settle back into the meat.
- To make a quick pan sauce, pour off the excess fat from the pan drippings. Put the skillet over medium-high heat and add the wine. Using a wooden spoon, scrape up the brown bits stuck to bottom of the pan. Season with salt and pepper.
- To serve, put a bed of arugula on individual plates or on a platter and arrange the carved chicken on top. Scatter the raisins and pine nuts all over. Drizzle with the pan sauce and a little of the raisin oil.
PINE NUT AND PARMESAN-CRUSTED CHICKEN
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
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.
PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS
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
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.
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