Lemon Chicken with Genger and Pine Nuts

2 T pine nuts
2 T minced fresh parsley
1/8 t saffron threads, crushed
1 garlic clove, minced
3/4 t kosher salt, divided
6 skinless, boneless chicken breast halves
2 T olive oil
1 1/2 c finely chopped onion (about 1 medium)
2 T finely chopped prosciutto (about 1 oz)
1/8 t crushed red pepper
1/3 c fat-free chicken broth
1/3 c dry white wine
2 T fresh lemon juice
1 1/2 t chopped fresh thyme
1/2 t grated peeled fresh ginger
1/8 t freshly ground black pepper
1 bay leaf

Combine first 4 ingredients in a mini food chopper; add 3/4 t salt. Process until mixture forms a paste. Sprinkle remaining 1/2 t salt evenly over chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion, prosciutto, and red pepper to pan; saute 2 minutes or until onion is tender. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Return chicken to pan. Stir in pine nut mixture; cook 10 minutes or until chicken is done. Discard bay leaf. Yield; 6 sergings

Calories 280; fat 9.2 g