99 ..^ CCHHIICCKKEENN^ BBRREEAASSTTSS^ RROOAASSTTEEDD^ WWIITTHH^ HHOONNEEYY,,^
PPIINNEE NNUUTTSS AANNDD TTHHYYMMEE
Honey, thyme, and pine nuts make chicken breasts shine in this dish. The breasts are
browned in a heavy skillet and finished in the oven for a moist and flavorful result. Take
care not to overcook the chicken or it will become dry and chewy. Your prep time for
this dish is only 15 minutes and only 30 minutes to cook it for a total of 45 minutes of
your time. This dish makes 6 servings.
Ingredients:
3 Tablespoons honey
4-1/2 Tablespoons olive oil
2 Tablespoons freshly squeezed lemon juice
3/4 teaspoon Worcestershire sauce
3/4 teaspoon dried thyme
3/4 dried oregano
1/4 teaspoon ground mace
4-1/2 Tablespoons pine nuts, somewhat finely chopped
Salt and freshly ground pepper
6 split grain-fed chicken breasts on the bone, each about 3/4 pound (4-1/2 pounds
total), excess skin trimmed
1/2 cup dry vermouth or dry white wine
How to prepare:
Preheat the oven to 400 degrees with the rack in the center and a heavy roasting pan
large enough to hold all the chicken pieces with plenty of room around each piece.
Mix the honey, 3-1/2 tablespoons of the olive oil, the lemon juice, Worcestershire
sauce, thyme, oregano, and mace in a medium bowl until smoothly combined.
Stir in the pine nuts, season with salt and pepper, to taste.
Dry the chicken breasts with paper towels and season them generously with salt and
pepper.