Chicken Breasts with Pine Nuts and Tangerines

Chicken Breasts with Pine Nuts and TangerinesFROM:  THE RODALE WHOLE FOODS COOKBOOK

Pine nuts can be a little pricey, so if you prefer, make this dish with slivered almonds.

INGREDIENTS

Serves:   Prep: 15min Cook: 16min Total: 31min

  • 4 skinless, boneless chicken breast halves (5 ounces each)
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 large clove garlic, minced
  • 1/2 cup pine nuts
  • 6 tablespoons orange juice
  • 2 scallions (green tops only), chopped
  • 1 tangerine, peeled and separated into segments
DIRECTIONS
  1. Place the chicken breasts between 2 pieces of waxed paper and pound with the flat side of a meat pounder or a small heavy skillet to even them out.
  2. In a large skillet, heat the butter and oil over medium-high heat. Add the chicken breasts and cook until they just begin to brown slightly, about 2 minutes per side. Transfer to a plate.
  3. Add the garlic and pine nuts to the skillet and cook until the pine nuts just begin to brown.
  4. Remove from the heat, but while it is still hot, add 3 tablespoons of the orange juice. Stir it around the bottom of the skillet, scraping up all the browned bits. Add the scallion greens.
  5. Return the chicken to the skillet and spoon the pine nut mixture on top of chicken. Add the remaining 3 tablespoons orange juice. Cover the skillet and cook over low heat for about 5 minutes. Add the tangerine segments and cook for 3 minutes, or until the chicken is cooked through.
  6. Serve the chicken topped with the tangerines and pine nut sauce.
NUTRITIONAL FACTS PER SERVING
CALORIES 380.2 CAL
FAT 24.5 G
SATURATED FAT 5.6 G
SODIUM 167.5 MG
CARBOHYDRATES 8 G
TOTAL SUGARS 4.8 G
DIETARY FIBER 1.2 G
PROTEIN 33 G