Roast chicken breasts with tangy pine nut sauce
( SERVES 4 )

NZ Woman's Weekly 11/6/2006

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1 slice	White bread
¼ cup	Water
½ cup	Pine nuts
2 cloves	Cottage cheese garlic & cheese
1	Lemon
3 tbsp	Olive oil
1 to taste	Salt
1 to dust	Ground paprika
1 sprig	Fresh parsley

Heat oven to 180 degC. Place chicken breasts in a roasting pan, drizzle with a little olive oil and season with salt and pepper. Roast for 20 minutes, depending on the size of the breasts, or until golden brown and chicken tests cooked.
While chicken is cooking, make the pine nut sauce. Place bread in a bowl, cover with cold water and leave to soak and soften for 10 minutes.
Place bread and remaining ingredients, except salt, in a food processor and process to form a smooth paste, similar in consistency to thick yoghurt. Season with salt to taste. Spoon sauce over chicken. Dust with paprika and garnish with parsley or coriander.

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