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Pine Nut-Crusted Chicken with Avgolemono Dipping Sauce

Serves 4
Time 25 min
A Greek favorite, avgolemono soup offers a pleasing combination of savory chicken broth and tangy lemon flavor. In this recipe, we transfer that culinary pleasure to the appetizer arena. Crunchy, nutty chicken tenders dipped in lemony sauce will surely please your crowd.
Ingredients
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon fine sea salt, divided
  • 2 tablespoons lemon juice
  • 2/3 cup low-sodium chicken broth, hot
  • 1 cup dry bread crumbs
  • 1/3 cup pine nuts, ground
  • 1/2 teaspoon dried oregano
  • 1 pound chicken tenderloins
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon white pepper, divided
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Method

Beat eggs in a large bowl until frothy.

Whisk in flour, 1/4 teaspoon salt, 1/8 teaspoon pepper and lemon juice.

Gradually whisk in broth.

Transfer egg mixture to a small saucepan and cook over medium heat, stirring constantly, without boiling, until thickened. (If too thick, thin with a little more broth.

Sauce can be served warm or cold; however, if you chill it, do not attempt to reheat as it will curdle.) Set sauce aside.

Preheat the oven to 400°F.

In a medium bowl, stir together bread crumbs, pine nuts, oregano and remaining salt and pepper.

Dip each piece of chicken in oil, then roll in bread crumb mixture.

Place chicken on a lightly oiled baking sheet, arranging pieces so they don't touch. (Use two pans, if needed.)

Bake 15 to 20 minutes, or until cooked through. Remove to serving platter and serve with avgolemono dipping sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon fine sea salt, divided
  • 2 tablespoons lemon juice
  • 2/3 cup low-sodium chicken broth, hot
  • 1 cup dry bread crumbs
  • 1/3 cup pine nuts, ground
  • 1/2 teaspoon dried oregano
  • 1 pound chicken tenderloins
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon white pepper, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.