Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of pignoli (pine nuts)
- 1/2 cup of all-purpose flour
- 2 eggs
- 1 tablespoon of water
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the pignoli until they are finely chopped. Be careful not to overprocess them into a paste.
3. Spread the chopped pignoli on a plate.
4. Season the chicken breasts with salt and pepper.
5. Dredge each chicken breast in flour, shaking off the excess.
6. In a small bowl, whisk together the eggs and water.
7. Dip each chicken breast in the egg mixture, then coat it in the chopped pignoli.
8. Place the chicken breasts on a baking sheet lined with parchment paper.
9. Drizzle the olive oil over the chicken breasts.
10. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 24g
Protein: 38g
Carbohydrates: 7g
Fiber: 2g
Sugar: 1g
Sodium: 220mg
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of pignoli.
- Gluten-free flour can be used instead of all-purpose flour.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add grated Parmesan cheese to the pignoli mixture for extra flavor.
- Serve the chicken with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure the pignoli are finely chopped but not ground into a paste.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Let the chicken rest for a few minutes before slicing and serving.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of greens or with a side of roasted vegetables.
Garnishes:
Sprinkle chopped parsley or basil over the chicken before serving.
Pairings:
Pair the chicken with a crisp white wine or a light-bodied red wine.
Suggested side dishes:
Roasted vegetables, salad, or garlic mashed potatoes.
Troubleshooting advice:
- If the pignoli are not sticking to the chicken, try pressing them on firmly or dipping the chicken in the egg mixture again.
- If the chicken is not fully cooked, return it to the oven for a few more minutes.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
Food history:
Pignoli-crusted chicken is a modern twist on traditional Italian cuisine, which often features pine nuts in dishes like pesto and biscotti.
Flavor profiles:
The pignoli add a nutty, slightly sweet flavor to the chicken, while the salt and pepper seasonings balance out the dish.
Serving suggestions:
Serve the chicken as a main course for dinner or as a protein-packed lunch option.
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