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The pairing of salty and sweet goes upscale in this crystallized ginger and salted pistachio crust for chicken breasts.
3/4 cup shelled salted pistachio nuts
1/4 cup McCormick Gourmet™ Ginger, Crystallized
1/3 cup tangerine juice
2 tablespoons honey
1 tablespoon soy sauce
4 boneless skinless chicken breast halves
1 egg white, lightly beaten
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.
(Amount per serving)