Hazelnut Chicken

Calories 419 Fat 18.4 g Satfat 3.7 g Monofat 9.9 g Polyfat 2.3 g Protein 41.3 g Carbohydrate 17.3 g Fiber 2 g Cholesterol 161 mg Iron 1.7 mg Sodium 444 mg Calcium 41 mg

Hazelnut Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking spray

  • 2

    teaspoons Dijon mustard

  • 1

    large egg

  • ½

    cup panko (Japanese breadcrumbs)

  • cup finely chopped hazelnuts

  • teaspoons dried rubbed sage

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • ½

    teaspoon freshly ground black pepper, divided

  • ¼

    teaspoon kosher salt

  • 4

    teaspoons olive oil, divided

  • 2

    tablespoons chopped shallots

  • ¾

    cup unsalted chicken stock

  • ½

    cup ruby port or other sweet red wine

  • ¼

    cup dried cranberries

  • 2

    teaspoons balsamic vinegar

  • 2

    teaspoons unsalted butter

Directions

1. Preheat oven to 425°. 2. Place a wire rack on a baking sheet; coat with cooking spray. Combine mustard and egg in a shallow dish, stirring with a whisk. Combine panko, hazelnuts, and sage in a shallow dish. Sprinkle chicken evenly with 1/4 teaspoon pepper and salt. Dip chicken in egg mixture; dredge in panko mixture, pressing to adhere. 3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add chicken, and cook 2 minutes on each side or until browned. Place chicken on prepared rack, and bake at 425° for 12 to 15 minutes or until done. 4. Wipe skillet with a paper towel; heat over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add shallots; cook 1 minute or until tender. Add remaining 1/4 teaspoon pepper, chicken stock, port, and cranberries; bring to a boil. Reduce heat to low; simmer 4 minutes or until liquid is reduced by half. Remove pan from heat. Add balsamic vinegar and butter to pan, stirring until butter melts. Spoon port mixture over chicken.


Nutrition

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