Orange Pine Nut Chicken (Oamc)

• 4 chicken breasts, boneless
• 1/4 cup orange juice
• 1/4 cup white wine
• 1 tablespoon olive oil
• 1 tablespoon fresh Italian parsley, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon orange peel, grated
• 1 teaspoon thyme, dried
• 1/2 teaspoon salt
• Serving Day
• 1 tablespoon honey
• 1/3 cup pine nuts, toasted

1. Mix all ingredients except chicken together in a medium bowl.
2. Place chicken breasts in a freezer bag, and pour marinade over chicken.
3. Freeze.
4. Serving Day:
5. Thaw completely in refrigerator (about 24 hrs).
6. Remove chicken from freezer bag, reserving marinade.
7. Grill chicken over medium heat, until chicken is tender and no longer pink.
8. While chicken is grilling, toast pine nuts on a cookie sheet in 350 degree oven for about 15 minutes, until lightly browned.
9. In a small saucepan, combine the reserved marinade and 1 T honey. Bring to a full boil and continue boiling or 2 minutes.
10. Place grilled chicken on serving platter and pour sauce over chicken. Top with toasted pine nuts to serve.

chicken breasts, orange juice, white wine, olive oil, fresh italian parsley, garlic, orange peel, thyme, salt, honey, pine nuts

Taken from www.food.com/recipe/orange-pine-nut-chicken-oamc-379957 (may not work)