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Pine Nut Chicken Recipe

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I like trying new dishes and getting away from the same meals all the time.—Wanda Holoubek, Omaha, Nebraska
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 cups chopped pine nuts or almonds
  • 1/3 cup butter

Nutritional Facts

1 serving (1 each) equals 448 calories, 35 g fat (10 g saturated fat), 109 mg cholesterol, 233 mg sodium, 19 g carbohydrate, 2 g fiber, 18 g protein.

Directions

  1. Place flour, salt and pepper in a shallow bowl. Beat eggs in another shallow bowl. Flatten chicken to 1/2-in. thickness. Coat with flour mixture; dip into eggs. Pat the nuts firmly onto both sides of chicken.
  2. In a large skillet over medium heat, cook the chicken in butter for 4-5 minutes on each side or until browned and juices run clear. Yield: 4-6 servings.
Originally published as Pine Nut Chicken in Country Woman November/December 1997, p35

Nutritional Facts

1 serving (1 each) equals 448 calories, 35 g fat (10 g saturated fat), 109 mg cholesterol, 233 mg sodium, 19 g carbohydrate, 2 g fiber, 18 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 15, 2015

"This recipe has potential. It was basically a chicken schnitzel with a faintly crunchy taste of pine nut. Even the frying didn't toast the pine nuts for them to really make a "Wow!" dish. What I did was add some sliced sundried tomatoes with Italian herbs to the top. Then top that with grated Fontina cheese (could have used Parmesan) and place under the broiler for a minute. Now it's yummy!

I may try using roasted red peppers instead of the sundried tomatoes next time. Fresh basil would also be nice under the cheese."

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