Lemon Chicken with Ginger and Pine Nuts

2 tbsp. pine nuts
2 tbsp. minced fresh parsley
1/8 tsp. crushed saffron
1 garlic, minced
¾ tsp. salt
6 skinless boneless chicken breast halves
2 tbsp. olive oil
1 medium onion, finely chopped
1oz. prosciutto, finely chopped
1/8 tsp. crushed dried red pepper
1/3 cup chicken broth
1/3 cup white wine dry
2 tbsp. lemon juice
1½ tsp. chopped fresh thyme
1/2 tsp. grated fresh ginger
1 bay leaf

Combine first 4 ingredients in mini food chopper; add1/2 tsp. salt, process
until mixture forms a paste. Set aside. Sprinkle remaining salt evenly
over chicken.

Heat oil in large skillet over medium high heat, add chicken. Cook 3 minutes
on each side or until browned, remove chicken from skillet; keep warm.

Add onion, prosciutto and red pepper in the same pan; sauté 2 minutes or until
onion is tender. Stir in broth and remaining ingredients. Bring to boil,
cover and reduce heat. Simmer for 20 minutes. Return chicken to pan. Stir
in pine nut mixture. Cook 10 minutes or until chicken is done. Discard
bag leaf.

6 servings