Best 15 Pine Nut Chicken Recipes

RICOTTA, SPINACH, AND HAM STUFFED CHICKEN BREAST MARSALA WITH PINE NUT PILAF

Steps:

• Cut 4 long pieces of kitchen twine.
• In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
• Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.
• Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.
• Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.

PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS

Steps:

• Place first 6 ingredients in food processor, process until nuts are chopped finely. Pour mixture onto a plate.
• Coat chicken in Egg Beaters and dredge in bread crumb mixture
• Heat olive oil in a large skillet over medium-high. Place chicken breasts in the skillet and cook 3 minutes on each side, until browned.
• Transfer chicken to a baking dish and finish cooking in the oven at 375 degrees for 15-20 minutes.
• Serve chicken topped with jarred pesto sauce or heated marinara sauce.

PINE NUT CHICKEN

Steps:

• 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. , 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.

MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS

Steps:

• In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
• In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
• Add onion, garlic and lemon slices; season with salt and pepper.
• Cook, stirring frequently, until the onion is softened, about 6 minutes.
• Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
• Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
• Fluff couscous with a fork and stir in pine nuts.
• Serve the chicken and sauce over the couscous and sprinkle with parsley.

PINE NUT AND CHICKEN PASTA

Steps:

• In a large pot, cook pasta according to directions.
• In a 325° oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
• In a large skillet or wok, heat oil.
• Sauté chicken with peppers and onions for 5 minutes.
• Add ginger, garlic, and pine nuts and sauté for about 5 more minutes more.
• Add soy sauce and lemon or lime juice and remove from heat.
• Drain pasta well and place in a large bowl.
• Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
• Toss well to coat with chicken mixture--serve at once.

CHICKEN TAGINE WITH PINE-NUT COUSCOUS

Steps:

• Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
• Add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more.
• Transfer to a plate; repeat with remaining chicken and set aside.
• Drain all but 2 T. oil from pot and reduce heat to medium.
• Add onion and sauté until golden, 5 to 7 minutes.
• Add garlic and ginger and cook stirring constantly, for 3 minutes.
• Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
• Return chicken to pot and add apricots, prunes, 2 cup chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes.
• Take pot off heat and remove parsley sprigs and chilies.
• Remove skin from chicken.
• In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes.
• Uncover pan and fluff couscous with a fork.
• Stir in 2 tablespoons minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tablespoons parsley.

PINE NUT AND PARMESAN-CRUSTED CHICKEN

Steps:

• 1. In a small bowl, combine Panko, pine nuts, Parmesan, garlic, oil, salt and pepper.
• 2. Combine mayonnaise and basil in second bowl.
• 3. Pat the chicken dry with paper towels and transfer to a 13x9" baking dish. Spread mayo mixture evenly over top of chicken breasts. Sprinkle the Panko mixture over mayo, pressing lightly to adhere.
• 4. Bake uncovered in a preheated 450-degree oven on an upper-middle rack until crumbs are golden brown and chicken is tender, about 25-30 minutes.

PINE NUT CRUSTED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl.
• Place half the marinade in a heavy duty plastic zip lock bag.
• Cover and refrigerate the remaining marinade until ready to bake the chicken.
• Add the chicken to the bag, tossing to coat.
• Refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Combine breadcrumbs, pine nuts, paprika and remaining ½ teaspoon of salt.
• Roll chicken in the breadcrumb mixture.
• Throw out the marinade the chicken was sitting in.
• Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper.
• Drizzle with olive oil.
• Bake the chicken, covered, for 45 minutes.
• Uncover and pour reserved marinade over chicken.
• Bake, uncovered, for 1 hour or until chicken is done and golden brown.

SPAGHETTI WITH CHICKEN PINE NUT MEATBALLS

Steps:

• In a bowl combine chicken, onion, egg, kethcup, bread crumbs, pine nuts, Parmesan cheese, garlic and basil.
• Mix very well.
• Form mixture into 1.
• 5 inch balls.
• Place meatballs into a large skillet and brown meatballs over medium-high.
• Reduce heat to medium, cover and cook about 15 minutes, or until meatballs are no longer pink in the center.
• Drain any oil in pan.
• Combine tomato juice, grape jelly, chili sauce, and optional ingredients, if using, in large pot.
• Bring to a boil and add meatballs.
• Reduce heat to medium low and cook, covered, for 20 minutes.
• Combine pasta and meatball mixture.
• Garnish with fresh parsley.

PINE NUT AND CRANBERRY PICNIC CHICKEN SALAD

Steps:

• Begin by mixing the last four ingredients. This mixture is what you will brush on the Ciabatta bread slices. In small bowl, measure olive oil, add spices and crush garlic. Blend well and let sit.
• In a separate large bowl, drain and add chicken, cranberries, pine nuts, mayo, cheese, salt and pepper. Mix well and refrigerate.
• Heat large skillet or griddle to medium.
• Slice Ciabatta bread into 1/4 inch slices. Liberally brush or spoon olive oil mixture on each slice and place this side down on griddle. Cook until light brown and slightly crispy.
• For your picnic, you can bring the cooled bread slices in a plastic bag, and the chicken salad mixture in a disposable container. It's quick and easy to make the sandwiches right on the spot! When assembling the sandwiches, place the filling on the toasted sides of the bread, so the outside of the sandwich will be soft.

ORANGE PINE NUT CHICKEN (OAMC)

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.

SPINACH AND PINE NUT STUFFED CHICKEN (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 350 degrees.
• In a small nonstick saute pan, saute pine nuts over medium-high heat for 2-3 minutes to toast. Set aside.
• Place one chicken breast on a cutting board and cover with plastic wrap. Pound meat with a meat tenderizer or rolling pin until it is about 1/4 inch thick. Repeat this process for the other 3 breasts. Set aside.
• In a medium bowl, combine toasted pine nuts, Parmesan cheese, spinach and garlic. Spread 3 T of this mixture on one side of pounded chicken breast. Roll breast and secure the seam with a toothpick. Repeat procedure for remaining 3 chicken breasts.
• Sprinkle all sides of rolled chicken breasts with salt, pepper and paprika.
• Coat a glass or metal baking dish with cooking spray and place chicken in dish seam side down. Bake for 30 minutes or until chicken is done.
• To serve, remove toothpicks and slice each piece into 5 rounds. Serve over rice pilaf.

CHICKEN WITH PINE NUT COUSCOUS

Steps:

• Place chicken in a sealable plastic bag. Combine the seven spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the chicken pieces in the spices. Heat a large, deep skillet over medium-high to high heat. Add three tablespoons olive oil, followed by the chicken. Sear the chicken and caramelize the meat all over, about 5-7 minutes. Add the onions and garlic and cook five minutes more. Add the dates and two cups of chicken stock to the pan and cover. Cook 7-8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings. During the last five minutes the chicken has to cook, melt butter and toast pine nuts. Add two cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand five minutes. Remove lid and fluff with fork. Serve chicken over couscous in shallow dishes and garnish with chopped scallions.

PINE-NUT PARMESAN CHICKEN WITH ROSEMARY BEURRE BLANC

Steps:

• 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 11x7-in. baking dish. Bake, uncovered, at 375° for 10-15 minutes or until a 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.

ORANGE-PINE NUT CHICKEN BREASTS

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.