Ginger-Pistachio Encrusted Chicken with Tangerine Sauce
1. Preheat oven to 350°F. 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 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce.