Lebanese Chicken Cutlets With Pine Nuts And Orange

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1 cup fresh bread crumbs

1/2 cup finely ground walnuts

1 tablespoon minced garlic

1 large egg, lightly beaten

1/4 cup labneh (may substitute thick, Greek-style yogurt)

4 to 6 (1 1/2 pounds) boneless, skinless chicken breast halves trimmed, tenderloins reserved for another use

Kosher salt

Freshly ground black pepper

1 medium orange

1 large lemon

1/4 cup olive oil

1/4 cup orange juice

1 cup low-sodium chicken broth

1/4 cup pine nuts, toasted*

Mint sprigs, for garnish (optional)

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