3/4 cup shelled salted pistachio nuts 1/4 cup McCormick® Gourmet Collection® Crystallized Ginger 1/3 cup tangerine or orange juice 2 tablespoons honey 1 tablespoon soy sauce 4 boneless skinless chicken breast halves 1 egg white, lightly beaten
1. 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. 2. Place chicken in foil-lined shallow baking pan. Brush with egg white. Coat evenly with ginger-pistachio mixture. 3. Bake in preheated 350ºF oven 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce. Makes 4 servings.
