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home > recipes > meat > chicken with pine nuts and white wine
CHICKEN WITH PINENUTS & WHITE WINE 1 DOUBLE CHICKEN BREAST (no skin) 3-4 LARGE BASIL LEAVES A FEW SLICES OF YOUR FAVOURITE CHEESE 3 tbsp GARLIC BUTTER 2 SUN-DRIED TOMATOES IN OLIVE OIL 1/4 CUP TOASTED PINE NUTS 3/4 CUP MED WHITE WINE PINCH OF SUGAR Place skinlees fillet, smooth side down on a board flatten fillets slightly. Season with alittle ground black pepper On 1 side place 2-3 slices of cheese & cover with Basil leaves Bring 2nd side over & secure sides together with a skewer Heat butter in frying pan, when hot add the chicken & lower heat Allow chicken to cook for 5-6 min, turn and continue for 5-6 min, until almost cooked Cover pan with lid if you wish When almost cooked, add finely sliced tomatoes, pinenuts, wine & sugar increase haet & allow liquid to evaporate a little Sauce should smell fragrant & inviting Remove pan from heat Slice chicken thickly & evenly, & arrange overlapping on a plate or platter Pour sauce over & top with a few shredded pieces of basil serves 2 We always double or triple this recipe depending on the number coming for dinner but this does go along way because of the way its sliced. ENJOY! THERESA Tauranga, New Zealand

Chicken with Pine Nuts and White Wine


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keyword: chicken
keyword: white
ethnicity: australian/south pacific
recipes for meat
recipes by THID
Email Address:
(posted August 23, 2007)

CHICKEN WITH PINENUTS & WHITE WINE

1 DOUBLE
CHICKEN BREAST (no skin)
3-4 LARGE
BASIL LEAVES
A FEW SLICES OF YOUR FAVOURITE
CHEESE
3 tbsp
GARLIC BUTTER
2
SUN-DRIED TOMATOES IN
OLIVE OIL
1/4 CUP TOASTED PINE
NUTS
3/4 CUP MED
WHITE
WINE
PINCH OF SUGAR

Place skinlees
fillet, smooth side down on a board flatten fillets slightly. Season with alittle ground black pepper

On 1 side place 2-3 slices of
cheese & cover with Basil leaves Bring 2nd side over & secure sides together with a skewer

Heat
butter in frying
pan, when hot add the chicken & lower heat

Allow
chicken to cook for 5-6 min, turn and continue for 5-6 min, until almost cooked

Cover
pan with lid if you wish

When almost
cooked, add finely sliced tomatoes, pinenuts,
wine & sugar

increase haet & allow liquid to evaporate a little

Sauce should smell fragrant & inviting Remove pan from heat

Slice
chicken thickly & evenly, & arrange overlapping on a plate or platter

Pour
sauce over & top with a few shredded pieces of basil

serves 2

We always double or triple this recipe depending on the number coming for dinner but this does go along way because of the way its sliced.

ENJOY!
THERESA
Tauranga,
New Zealand


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