Chicken Breasts Roasted with Honey, Pine Nuts and Thyme

Edith and Jay came for dinner tonight. Everything was pretty good, although Larry wasn't overly crazy about all of the parsley in the green beans. The crisp was his request, and he picked apple-blueberry.

• Chicken Breasts Roasted with Honey, Pine Nuts and Thyme (Best of the Best Vol. 7, p. 96)
• Couscous Salad with Cherry Tomatoes, Lemon and Pine Nuts (Best of the Best Vol. 7, p. 119)
• Green Beans with Lemon, Garlic, And Parmigiano Gremolata (The Splendid Table's How to Eat Supper, p. 270)
• Apple-Blueberry Fruit Crisp with Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52)

Wine: Lucia 2005 Gary's Vineyard Pinot Noir (Santa Lucia Highlands, California). Really, really good Pinot.