Dijon Dipped Chicken and Aspargus with Raisins and Pine Nuts
- 2 chicken breasts (about 6 oz total)
- dijon mustard (approximately 1/2 cup)
- light sour cream (approximately 1/2 cup)
- breadcrumbs (approximately 1/2 cup)
- 1 pound asparagus, trimmed
- 2 tsp olive oil
- 1/3 cup sliced red onion
- 2 TB pine nuts
- 2 1/2 TB orange juice
- 3 TB raisins
- 2 tsp honey
- 1/4 tsp salt
- 1/4 tsp orange rind
- 1/2 tsp black pepper
Combine equal amounts of sour cream and dijon mustard in a bowl and mix well. Dip each chicken breast into sour cream/mustard mixture and coat with Italian breadcrumbs. Bake at 350 degrees for 30-40 minutes depending on thickness of the breast.
For the asparagus side dish, you'll only need about 10 minutes to prepare and cook.
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat olive oil in a large skillet over medium-high heat. Add onion and pine nuts; cook 4 minutes. Add orange juice, raisins, and honey; cook 2 minutes. Stir in salt and orange rind. Arrange asparagus on a platter; top with onion mixture. Sprinkle with pepper.