Pine Nut Crust Chicken with Avgolemono

Ingredients
2 eggs
1 tablespoon all-purpose flour
Salt and white pepper to taste
2 to 4 tablespoons lemon juice
2/3 cup chicken broth, hot
1 cup dried bread crumbs
1/3 cup pine nuts, ground
1/2 teaspoon dried oregano
1 pound chicken tenderloins
1/4 cup extra virgin olive oil

Directions
Beat eggs in a large bowl until frothy. Whisk in flour, salt, pepper and lemon juice. Gradually whisk in broth.

Transfer egg mixture to a small saucepan and cook over medium heat, stirring constantly, without boiling, until thickened. (If too thick, thin with a little more broth. Sauce can be served warm or
cold; however, if you chill it, do not attempt to reheat as it will curdle.) Set sauce aside.

Preheat oven to 400°F. In a medium-sized bowl, stir together bread crumbs, pine nuts, oregano, salt and pepper. Dip each piece of chicken in oil, then roll in bread crumb mixture. Place chicken on a lightly oiled baking sheet, arranging pieces so they don't touch. (Use two pans, if needed.) Bake 15 to 20 minutes, or until cooked through. Remove to serving platter and serve with avgolemono dipping sauce.
Nutrition

Per serving (about 9oz/258g-wt.): 470 calories (240 from fat), 27g total fat, 4.5g saturated fat, 225mg cholesterol, 640mg sodium, 23g total carbohydrate (1g dietary fiber, 2g sugar), 33g protein