The pairing of salty and sweet goes upscale in this crystallized ginger and salted pistachio crust for chicken breasts.
Preheat oven to 350°F. Place pistachio nuts and crystallized ginger in bowl of food processor; process until mixture is chopped. Stir tangerine juice, honey and soy sauce in small bowl with wire whisk until smooth. Set aside
Place chicken in foil-lined shallow baking pan. Brush with egg white. Coat evenly with ginger-pistachio mixture
Bake 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce