Orange Chicken Breasts With Honey-Pine Nut Sauce

In a medium bowl, whisk together orange juice, wine, olive oil, parsley, garlic, orange zest, thyme and salt.

Rinse chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place in a bowl, and refrigerate about 1 hour, turning once.

Remove chicken breasts from bag, reserving marinade for sauce. Pat chicken dry with paper towels and brush with olive oil. Grill over direct medium heat until firm and juices run clear, 8 to 12 minutes, turning once halfway through grilling time.

Prepare sauce and serve chicken with sauce.

For Pine Nut Sauce: In a small saute pan, combine reserved marinade, honey and pine nuts. Bring to a boil for 1 full minute.