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  • Encrusted Chicken Breasts

    Encrusted Chicken Breasts with orange sauce


    3/4 cup pine nuts

    3/4 cup grated Parmigiano-Reggiano

    1 clove garlic

    1/4 cup, packed, fresh parsley leaves

    1 teaspoon fresh rosemary or 1/2 teaspoon dried

    8 boneless, skinless chicken breast halves, trimmed of all fat

    8 teaspoons sharp and creamy mustard


    1. Toast pine nuts in a 300° oven until golden.

    2. Combine nuts and next four ingredients in a food processor and chop coarsely. Put mixture in a large, flat pan.

    3. Brush top side of each chicken breast with 1 teaspoon mustard. Press mustard-coated side only into nut topping.

    4. Arrange chicken, coated side up, on a lightly greased baking sheet.

    5. Sprinkle with remaining topping.

    6. Bake at 375° for 25–30 minutes, until light golden brown.



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