Best 3 Pine Nut Parmesan Chicken With Rosemary Beurre Blanc Recipes
Indulge in a delightful culinary experience with our Pine Nut Parmesan Chicken with Rosemary Beurre Blanc recipe. This dish tantalizes your taste buds with its crispy, golden-brown chicken coated in a savory mixture of pine nuts, Parmesan cheese, and aromatic rosemary. The chicken is then perfectly complemented by a rich and creamy rosemary beurre blanc sauce, adding a touch of elegance to this delectable meal.
Alongside this main course, we also present a collection of complementary recipes to elevate your dining experience. Discover the vibrant flavors of our Roasted Garlic Parmesan Asparagus, a simple yet satisfying side dish that pairs perfectly with the chicken. For a refreshing contrast, try our Cucumber Salad with Feta and Mint, offering a burst of crispness and tanginess.
Complete your meal with a delightful dessert - our classic Crème Brûlée. This timeless treat features a velvety custard base topped with a caramelized sugar crust, creating a symphony of textures and flavors.
Each recipe in this article is carefully crafted to provide a harmonious balance of flavors and textures, ensuring a memorable and satisfying dining experience. Whether you're cooking for a special occasion or a casual weeknight dinner, these recipes will impress your family and friends. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey filled with delectable dishes that will tantalize your taste buds.
PINE NUT AND PARMESAN-CRUSTED CHICKEN
Just mention pine nuts and I'm there! Add Parmesan and Panko--wow! This recipe comes from a cookbook I have, called America's Test Kitchen.
Provided by Ellen Bales
Categories Chicken
Time 45m
Number Of Ingredients 10
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.
CHICKEN NUGGET PARMESAN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bake the chicken nuggets according to the package instructions, ensuring that the chicken is cooked through and hot. Remove the pan and turn the oven to a medium broil setting.
- Top each chicken nugget with approximately a teaspoonful of marinara, a touch of Italian seasoning, a few red pepper flakes and a pinch of the Parmesan. Next, add a piece of the provolone to the top of each nugget. Place under the broiler until the provolone has melted and is beginning to brown, 1 to 2 minutes.
- Transfer to a platter and top with the basil.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
Tips:
- Use a meat mallet to pound the chicken breasts to an even thickness. This will help them cook evenly.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts.
- Be careful not to overcook the chicken, or it will become dry and tough.
- To make the beurre blanc, use a whisk to constantly stir the sauce until it has thickened. If the sauce starts to break, add a little bit of cold butter and whisk until it comes back together.
- Serve the chicken immediately with the beurre blanc and your favorite sides.
Conclusion:
This pine nut parmesan chicken with rosemary beurre blanc is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is juicy and flavorful, and the beurre blanc is creamy and rich. The pine nuts and parmesan cheese add a nice nutty flavor and crunch to the dish. The rosemary adds a touch of freshness. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
