ORANGE-PINE NUT CHICKEN BREASTS

Orange-Pine Nut Chicken Breasts image

Number Of Ingredients 14

FOR THE MARINADE:
1/4 cup fresh orange juice
1/4 cup dry white wine
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon minced garlic
1 teaspoon grated orange zest
1 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
4 boneless skinless chicken breast halves, , about 6 ounces each
extra-virgin olive oil
FOR THE SAUCE:
1 tablespoon honey
1/3 cup toasted pine nuts

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.

Nutrition Facts : Nutritional Facts Serves