Orange Pine Nut Chicken (Oamc) Recipe #379957
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.
by Rottmom
25 min | 10 min prep
SERVES 4
- 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
- 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.
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5 stars