CHICKEN WITH PINE NUTS AND PARMESAN CHEESE ENJOY DAN:

CHICKEN CRUSTED WITH PINE NUTS AND PARMESAN by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breasts halves, boneless, skinless

2 tablespoon olive oil

1/4-cup toasted pine nuts

1/4-cup Parmesan cheese

4 garlic cloves, minced

2 tablespoon lemon juice

1 bunch fresh cilantro

1/2-teaspoon cayenne pepper

3 tablespoon Dijon mixture

2 tablespoons white wine

1/2-teaspoon coarse salt

1/4-teaspoon freshly ground black pepper

VEGATABLES WITH TOASTED PINE NUTS:

1/4-cup toasted pine nuts

1 pound asparagus, cut on the bias in 2-inch pieces

1 bell pepper, slice very thin

2 scallions cut on the bias in 1-inch pieces

2 tablespoon tarragon

1 cup white wine or chicken broth

1 tablespoon butter

DIRECTIONS:         (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a dry skillet toast pine nuts over medium-heat for 1 minute.

2.   Pound chicken breast with mallet until 1/4-inch thick.

3.   In a blender combine, Parmesan cheese, toasted pine nuts, lemon juice, cilantro, cayenne pepper, and salt and pepper, drizzles in the oil until smooth.

4.   Mix Dijon mustard with 2 tablespoon white wine.

5.   Coat the chicken breast with Dijon mustard mixture.

6.   Dredge coated chicken breast in pine nut, Parmesan mixture.

7.   In a skillet add the oil, heat on medium-high until hot.

8.   Add chicken breasts and sauté for 3-4 minutes on each side.

9.   Remove to a baking dish, and bake in pre-heated oven for 10 minutes.

10.                While chicken is cooking in a skillet over medium-high heat add butter and when hot add pine nuts, asparagus, bell pepper, sauté for 4 minutes.

11.                Remove from pan and set aside.

12.                Add to the pan white wine and tarragon over high-heat, bring to a boil and simmer, until reduce by half.

13.                Return vegetables to the pan, season with salt and pepper.

14.                Serve alongside, baked chicken breast.

15.                ENJOY DAN:       BON-APPETITE!!