Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc Recipe

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Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

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

Nutritional Facts

1 chicken breast half with 1/3 cup sauce and 1 tablespoon nuts: 613 calories, 50g fat (26g saturated fat), 228mg cholesterol, 490mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 29g protein.

  • 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
  1. Flatten chicken to 1/4-in. thickness; set aside.
  2. 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.
  3. 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°.
  4. 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.
  5. 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.
Originally published as Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p198

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