Pine Nut-Crusted Chicken with Avgolemono Dipping Sauce
- 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
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.
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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