Orange Pine Nut Chicken (Oamc)

Light and simple, this recipe is well suited for company or just a cozy dinner for the family. Can be doubled or tripled for OAMC cooking. From the book Don't Panic, Dinner's in the Freezer.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  chicken breasts, boneless
• 1⁄4 cup  orange juice
• 1⁄4 cup white wine
• 1  tablespoon olive oil
• 1  tablespoon fresh Italian parsley, chopped
• 1  teaspoon garlic, minced
• 1  teaspoon  orange peel, grated
• 1  teaspoon thyme, dried
• 1⁄2 teaspoon salt

• Serving Day

• 1  tablespoon honey
• 1⁄3 cup pine nuts, toasted

Directions

1. Mix all ingredients except chicken together in a medium bowl.
2. Place chicken breasts in a freezer bag, and pour marinade over chicken.
3. Freeze.
4. Serving Day:
5. Thaw completely in refrigerator (about 24 hrs).
6. Remove chicken from freezer bag, reserving marinade.
7. Grill chicken over medium heat, until chicken is tender and no longer pink.
8. While chicken is grilling, toast pine nuts on a cookie sheet in 350 degree oven for about 15 minutes, until lightly browned.
9. In a small saucepan, combine the reserved marinade and 1 T honey. Bring to a full boil and continue boiling or 2 minutes.
10. Place grilled chicken on serving platter and pour sauce over chicken. Top with toasted pine nuts to serve.