Orange Pine Nut Chicken Breasts Recipes

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

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.

Steps:

• Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
• Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
• Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
• While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.

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.

Steps:

• Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
• Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
• Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

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.

Steps:

• Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
• Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
• Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
• Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
• Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.

Steps:

• Make tagine:
• Cut out and reserve wings and backbone from chicken. Cut breast in half through bone, then cut off legs and cut to separate into thighs and drumsticks (for a total of 6 serving pieces, not including wings and backbone). Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken breasts, skin sides down, without turning, 5 minutes. Transfer to a plate. Brown thighs and legs, turning once, 8 to 10 minutes, transferring to plate. Brown wings and backbone in same manner.
• Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat, stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook, stirring, 3 minutes.
• Add chicken with any juices from plate, saffron (if using), and 1/2 teaspoon salt to shallot mixture and turn chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30 minutes.
• Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots. Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
• Brown pine nuts while chicken cooks:
• Heat oil in a small heavy skillet over medium heat until it shimmers, then stir in pine nuts, turmeric, paprika, and cayenne (if using) and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes (watch carefully; they burn easily). Transfer to a small bowl.
• To serve:
• Transfer chicken to a platter and keep warm, covered. If sauce is not thick, boil, stirring occasionally, until reduced to about 1 cup. Discard herb sprigs, cinnamon stick, wings, and backbone. Stir in chopped cilantro and spoon sauce over chicken. Sprinkle with nuts.
• What to drink:
• Chateau Reynella McLaren Vale Grenache '04