Featured Recipe
Pine Nut Crusted Chicken
By Kate
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Chicken breasts coated in a toasted pine nut crust with apricot glaze, browned in olive oil, finished under the broiler. A quick pan sauce made with shallots, garlic, chicken broth, and a hint of grainy mustard, then enriched with cold butter for sheen and silkiness. Served with steamed broccoli. Adapted for nut sensitivity with toasted sunflower seeds option. Focus on timing to avoid over-burning nuts. Relies on tactile sear feel and sauce reduction cues rather than fixed times.
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Prep:
20 min
Cook:
25 min
Total:
45 min
Serves:
4 servings
chicken
dinner
quick
French-inspired
Introduction
Chicken breast crusted in pine nuts takes a minute but pays off with textural contrast. Apricot jam lacquer sticks nuts and adds subtle sweetness; doesn’t overwhelm savory meat. Searing the fleshy side first sets rendering and color, preventing soggy crust. Broiling is purely to crisp the nut layer last—watch it. Sauce is pan flavored with shallot instead of harsh onion, grainy mustard to counter sweetness and add bite. Butter finish stabilizes emulsions for shine and silk. Broccoli steals some greenery and crunch; steam to keep bright and slightly firm. Keep timing flexible, rely on sight and touch. Burnt nuts or dry chicken happen fast, adjust on feel. The twist: swap out sunflower seeds for pine nuts to dodge allergens without losing texture. Reducing jam counters the sugar. The mustard variation controls acidity and grain introduces rustic appeal. Learned from kitchen slip-ups: crispy crust traps juices, but only if seared right.
Ingredients
About the ingredients
Pine nuts can be pricey and fast-burning under heat; toast gently first or use sunflower seeds for similar bite without allergy risk. Apricot jam lends sweetness but can be dialed down; use less or replace half with orange marmalade for tartness. Mustard choice impacts final tang — grainy adds texture, Dijon smooth melds better. Shallots soften faster than onions and avoid raw edges but onions work if timing adjusted. Butter adds glossy mouthfeel but cold cubes added off heat prevent breaking. Olive oil must be hot but not smoking; use avocado oil if preferred for higher smoke point. Chicken breasts should be pounded to uniform thickness for even cooking — no guesswork in doneness. Broccoli pairs well steamed—don’t overcook or it turns mushy and dull.
Method
Technique Tips
Grill rack position major—center not top so nuts toast, don’t burn. Pulsing nuts to medium rather than fine flour gives crunch without catching fire. Brush jam warm - softer texture helps stick better, raw sticky fruit doesn’t coat evenly. Sear raw side only; crust side delicately touched to oil prevents detachment. Chicken doneness means firm to gentle poke, no pink, and clear juices — temps are guidelines, look for opaque edges. Broil time must be monitored visually, nuts blacken before you smell burnt. Sweating shallots without browning maintains sweetness; garlic added late to avoid bitterness. Sauce reduction rapid simmer, not rolling boil, to avoid evaporating too fast or drying out. Cold butter incorporated off direct heat creates silky emulsions, not greasy oil slicks. Serve immediately or reheat sauce gently to avoid butter separating.
Chef's Notes
- 💡 Nuts burn fast—watch closely under broiler. High heat but not too close. Swap sunflower seeds if allergies hit. Whole nuts can toast but lose moisture.
- 💡 Apricot jam can be too sweet. Reduce amount or mix in orange marmalade to tone down. Always warm jam before coating—it sticks much better.
- 💡 Sear chicken right. Flesh side down first for 5 minutes, edges look opaque. Press to check—should feel firm. Broil for just a few minutes—monitor closely.
- 💡 Shallots add sweetness without sting. Don't color them too much when sweating. Add garlic later to avoid bitterness. Use fresh stock for richer sauce.
- 💡 Sauce thick? Keep reducing. Too thin? Just add more stock slowly. Want a glossy finish? Cold butter off heat. Emulsifies perfectly.
