Several years ago we took the kids to Yellowstone National Park, where one evening we had dinner at The Old Faithful Inn. I choose chicken coated in a pine nut crust. I thought it was so delicious, I had to make my own version. Toasting the pine nuts brings a whole new layer of flavor to the crust. If you don’t have pine nuts, try toasting some pecans, they would also work great.
Pine Nut Crusted Chicken
4 skinless, boneless, chicken breasts
1/2 cup toasted pine nuts
1 sleeve butter crackers, I used Ritz
1/4 cup butter
1/2 cup olive oil
salt & pepper
Pre-heat oven to 375 degrees. Slice chicken breasts into strips. Add pine nuts and crackers to a food processor bowl. Using the knife blade, pulse for about a minute until crackers and nuts are a fine crumb. Pour crumbs into a shallow dish or pie plate and season with salt and pepper. Beat eggs in a separate bowl. Dredge chicken in egg and then in crumb mixture, turning and pressing down to coat well on all sides. Place each coated piece on a baking sheet. In a large skillet, add butter and olive oil over medium heat. When oil is hot, add about half of chicken. Cook chicken for about three minutes per side. When each side of chicken is nicely browned, remove to a baking dish in a single layer. Repeat until all chicken is browned. Place chicken in oven to cook for an additional 10-12 minutes or until chicken is cooked through.