Parmesan and Pine Nut Chicken

This recipe for Parmesan and Pine Nut Chicken looks so delicious with the beautifully browned and crisp crunchy coating over the juicy pieces of tender chicken breast. My mouth is watering just looking at the pictures and now I cannot wait to try the recipe for myself.

This version of the popular fried chicken recipe, has a golden crisp crust that helps to insulate the chicken and keep it super juicy inside. Some of the ingredient you will find in this recipe include toasted pine nuts, finely ground yellow cornmeal, baking soda, chopped fresh rosemary leaves, all purpose flour, Parmesan cheese grated, nonfat buttermilk, egg white, boneless chicken breast halves and kosher salt. To start you will need to preheat your oven to 425 degrees Fahrenheit. Then combine the first three ingredients in a mini chopper pulse until finely ground. Combine the nut mixture, baking soda, and next three ingredients in a shallow dish. Now combine the buttermilk and egg white in a shallow dish. Dip the chicken in buttermilk mixture and sprinkle evenly with salt and pepper. Now dredge in the flour mixture. Heat a large ovenproof skillet over medium high heat. Add oil and swirl. Add chicken and saut� 3 minutes or until nicely browned. Turn chicken over.

The pine nuts in this dish reflect a growing interest in this seed that has been popular in Europe and Asia for centuries, but has remained virtually unknown in North America until the past couple of decades. If you have ever wondered where the pine nut comes from, it is actually the seed that is found within the cone of a pine tree. Not all varieties of pine trees produce seeds that are suitable for culinary use, however there are a few varieties used in production that are suited to the various climactic regions of Europe, Asia and North America where pine nuts are produced. Pine nuts are used for all sorts of culinary purposes such as pesto, pastas, breads, savory dishes and desserts. High in protein and vitamin B1, pine nuts are a nutritious addition to any meal.

Another key ingredient in this tasty dish is Parmesan cheese. Originating from the province of Parma in Italy in the middle ages, Parmesan cheese has been around for many centuries. This fine cheese was so sought after that in the 13th century a noble woman traded her home for an annual supply of Parmesan. Gaining popularity in France from the 17th to 19th centuries, Parmesan was often received by French nobility as a gift from guests visiting from Parma. In 1954 the cheese became officially recognized with the name Parmigiano Reggiano requiring strict production standards and protecting the traditional cheese from unauthorized imitation.

Of course, the main ingredient in this recipe is the ever popular chicken breast. An excellent source of lean protein and essential vitamins and minerals, a skinless breast is the healthiest choice when it comes to selecting your cut of chicken meat. This recipe gives the crispy crunch of fried chicken even though it is baked in the oven to avoid the excess calories of frying in oil. Trying pairing this dish with a side of steamed vegetables and potatoes or brown rice for a complete, nutritious and satisfying meal.