Mar 26, 2023 · Blend basil, nuts, garlic and Parmesan cheese in blender or food processor. Finish with 1/2 cup soft, whole butter or olive oil. Add to reduced heavy cream. Serve with chicken and toasted pinon nuts.

Oct 4, 2020 · Ground beef is simmered with sofrito and tomato, then studded with raisins and olives to make a picadillo. Layered with mozzarella and fried sweet plantains and baked, it makes the ultimate sweet-...

INGREDIENTS 6 (6-ounce) boned chicken breasts 1/4 teaspoon salt 1/2 teaspoon pepper 1 cup flour 2 tablespoons butter 1 tablespoon shelled pinon nuts (pine nuts acceptable) 1-1/2 cups white wine 1 teaspoon chopped fresh parsley Wash chicken breasts; remove skins and excess fat.

Thoroughly coat the chicken breasts with the flour. In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and sauté them for 3 to 4 minutes on each side, or until they are golden brown.

Try Piñon-Crusted Chicken with Cherry-Chipotle Sauce! You'll just need For the piñon-crusted chicken:, 1 1/2 cups lightly toasted piñon (pine) nuts...

In a small bowl, combine Panko, pine nuts, Parmesan, garlic, oil, salt and pepper. Combine mayonnaise and basil in second bowl. Pat the chicken dry with paper towels and...

Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl. Place half the marinade in a heavy duty plastic zip lock bag. Cover and refrigerate the remaining marinade until ready to bake the chicken. Add the chicken to the bag, tossing to …

Heat the oil in a large skillet over medium-high heat and sautÈ the chicken until golden, for about 5 minutes on each side. To serve, pour 1/2 cup of the Poblano Sauce into each of 4 plates. Top with 1 chicken breast half and garnish with 1 tablespoon chopped cilantro.

If there are chicken-lovers in your family (as in mine), this Le Marche version is sure to be a hit. Its special taste and texture come from the region’s big fat Ascolane olives, which imbue the chicken with flavor, and the crunch of native pine nuts.

Preheat oven to 350 degrees. Peel the plantains, cut them in half length wise and slice into 1/2 inch strips. Heat the 2 tablespoons of the olive oil in a frying pan or skillet and fry the plantain strips over moderate heat until golden, about 3 minutes. Set aside. Wipe the frying pan clean (and don't get burned).