Lemon Chicken with Ginger and Pine Nuts

Makes 6 servings (1 chicken breast half and about 2 tablespoon pine nut mixture)

Jessieh

ingredients

2 tablespoons pine nuts
2 tablespoons minced fresh parsley
1/8 teaspoons saffron threads, crushed
1 garlic clove, minced
3/4 kosher salt, divided
6 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
1 1/2 cups finely chopped onion (about 1 medium)
2 tablespoons finely chopped prosciutto (about 1 ounce)
1/8 teaspoon crushed red pepper
1/3 cup low sodium chicken broth
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon grated peeled ginger
1/8 teaspoon freshly ground black pepper
1 bay leaf

directions

1
Combine first 4 ingredients in a mini food chopper; add 1/4 teaspoon salt. Process until mixture forms paste. Sprinkle remaining 1/2 teaspoon salt evenly over the chicken.
2
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion, prosciutto and red pepper to pan; sauté 2 minutes or until onion is tender. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Return chicken to pan. Stir in pine nut mixture; cook 10 minutes or until chicken is done. Discard bay leaf.

notes

Calories: 230 (30% from fat) Fat: 9.2 (sat 1.5g, mono 4.4g, poly 1.9g) Protein: 41.6g Carbohydrates: 3.9g Fiber: 0.9g Cholesterol: 103mg Iron: 1.8mg Sodium: 461mg Calcium: 36mg

Source: CL