Morrigan
October 1st, 2009, 04:10 PM
Orange-Pine Nut Chicken Breasts
For marinade:
1/4 cup orange juice
1/4 cup dry white wine
1 tbsp. extra-virgin olive oil
1 tbsp. finely chopped fresh Italian parsley
1 tsp. minced garlic
1 tsp. grated orange zest (peel)
1 tsp. dried thyme
1/2 tsp. kosher salt
4 boneless, skinless chicken breast halves, about 6oz. each.
For sauce:
1 tbsp. honey
1/3 cup toasted pine nuts.
In a medium bowl whisk the marinade ingredients together. 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, then place in a bowl and refrigerate for about 1 hour, turning once.
Remove the chicken breasts from the bag, reserving the marinade, and pat dry with paper towels. Brush or spray both sides of the breasts with olive oil. Grill over direct medium heat until firm and juices run clear, 8-12 minutes. Turn once halfway through grilling time.
Meanwhile, prepare the sauce by combining the reserved marinade, honey, and toasted pine nuts in a small saucepan. (The best way to toast the pine nuts is to put them in a small skillet and cook on low-medium heat until they're browned. Stir often to make sure they don't burn). Bring to a boil and boil for 1 minute. Spoon the sauce over the grilled chicken, and serve warm.
For marinade:
1/4 cup orange juice
1/4 cup dry white wine
1 tbsp. extra-virgin olive oil
1 tbsp. finely chopped fresh Italian parsley
1 tsp. minced garlic
1 tsp. grated orange zest (peel)
1 tsp. dried thyme
1/2 tsp. kosher salt
4 boneless, skinless chicken breast halves, about 6oz. each.
For sauce:
1 tbsp. honey
1/3 cup toasted pine nuts.
In a medium bowl whisk the marinade ingredients together. 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, then place in a bowl and refrigerate for about 1 hour, turning once.
Remove the chicken breasts from the bag, reserving the marinade, and pat dry with paper towels. Brush or spray both sides of the breasts with olive oil. Grill over direct medium heat until firm and juices run clear, 8-12 minutes. Turn once halfway through grilling time.
Meanwhile, prepare the sauce by combining the reserved marinade, honey, and toasted pine nuts in a small saucepan. (The best way to toast the pine nuts is to put them in a small skillet and cook on low-medium heat until they're browned. Stir often to make sure they don't burn). Bring to a boil and boil for 1 minute. Spoon the sauce over the grilled chicken, and serve warm.