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Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc Recipe

Pine nuts have an absolutely fantastic flavor and rich texture and really give the chicken a “standout” taste in this sophisticated entree. —Julie Ohnstad, Marietta, Georgia

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Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc Recipe

Prep: 30 min. Bake: 10 min.

Yield: 4 Servings

30 10 40

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
4-1/2 teaspoons pine nuts
1 garlic clove
1/2 teaspoon minced fresh rosemary
1/2 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 egg, beaten
4-1/2 teaspoons butter
1 tablespoon olive oil
ROSEMARY BEURRE BLANC:
1/2 cup white wine or chicken broth
2 shallots, chopped
3 tablespoons white wine vinegar
2 tablespoons lemon juice
3 garlic cloves, minced
1/4 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup butter
2 teaspoons minced fresh rosemary
1/4 cup pine nuts, toasted

Directions

Flatten chicken to 1/4-in. thickness; set aside.
Place the bread crumbs, cheese, pine nuts, garlic, rosemary, Italian seasoning and salt in a food processor; cover and process until blended. Transfer to a shallow bowl. Place egg in another shallow bowl. Dip chicken in egg, then coat with bread crumb mixture.
In a large skillet, brown chicken in butter and oil. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-15 minutes or until a meat thermometer reads 170°.
In a small saucepan, combine the wine, shallots, vinegar, lemon juice, garlic and salt. Bring to a boil; cook until liquid is reduced by three-fourths.
Reduce heat to low; stir in cream. Gradually whisk in butter, 1 tablespoon at a time, allowing butter to melt between additions. Remove from the heat; stir in rosemary. Drizzle over chicken and sprinkle with pine nuts. Yield: 4 servings.

Nutritional Facts 1 chicken breast half with 1/3 cup sauce and 1 tablespoon nuts equals 613 calories, 50 g fat (26 g saturated fat), 228 mg cholesterol, 490 mg sodium, 11 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p198