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Nutrition Facts
Serving Size 1 (198g) Recipe makes 4 servings
Calories 391
Calories from Fat 220		(56%)
Amount Per Serving		%DV
	Total Fat 24.5g	37%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 7.0g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 384mg		16%
Potassium 440mg		12%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 0.6g	2%
	Sugars 6.2g
Protein 32.0g		63%
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Orange Pine Nut Chicken (Oamc)

Recipe #379957 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Rottmom
Jul 2, 2009

Light and simple, this recipe is well suited for company or just a cozy dinner for the family. Can be doubled or tripled for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.

SERVES 4 (change servings and units)

Ingredients

4 chicken breasts, boneless
1/4 cup orange juice
1/4 cup white wine
1 tablespoon olive oil
1 tablespoon fresh Italian parsley, chopped
1 teaspoon garlic, minced
1 teaspoon orange peel, grated
1 teaspoon thyme, dried
1/2 teaspoon salt

Serving Day

1 tablespoon honey
1/3 cup pine nuts, toasted

Directions

1
Mix all ingredients except chicken together in a medium bowl.
2
Place chicken breasts in a freezer bag, and pour marinade over chicken.
3
Freeze.
4
Serving Day:.
5
Thaw completely in refrigerator (about 24 hrs).
6
Remove chicken from freezer bag, reserving marinade.
7
Grill chicken over medium heat, until chicken is tender and no longer pink.
8
While chicken is grilling, toast pine nuts on a cookie sheet in 350 degree oven for about 15 minutes, until lightly browned.
9
In a small saucepan, combine the reserved marinade and 1 T honey. Bring to a full boil and continue boiling or 2 minutes.
10
Place grilled chicken on serving platter and pour sauce over chicken. Top with toasted pine nuts to serve.