Hazelnut Chicken

Serves 4 Serve with wilted spinach and roasted butternut squash

Hazelnut Chicken
Hazelnut Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp. Dijon mustard

  • 1

    large egg

  • 1/2

    cup Panko

  • 1/3

    cup finely chopped hazelnuts

  • 1 1/2

    tsp. dried rubbed sage

  • 4-6

    oz. skinless, boneless chicken breast halves

  • 1/2

    tsp. black pepper

  • 1/4

    tsp. kosher salt

  • 4

    tsp. olive oil, divided

  • 2

    tbsp. shopped shallots

  • 3/4

    cup unsalted chicken stock

  • 1/2

    cup ruby port or sweet red wine

  • 1/4

    cup dried cranberries

  • 2

    tsp. balsamic vinegar

  • 2

    tsp. unsalted butter

Directions

Preheat oven to 425 degrees. Place a wire rack on a baking sheet; coat with cooking spray. Combine mustard and egg in a shallow dish with a whisk. Combine panko, hazelnuts, & sage in a shallow dish. sprinkle chicken evenly with 1/4 tsp. pepper and salt. Dip chicken in egg mixture; dredge in panko mixutre. Heat skillet over medium high heat and add 1 tbsp. olive oil. Add chicken and cook 2 minutes on each side or until browed. Place chicken on prepared rack and bake for 12-15 minutes. Wipe skillet with paper towel and heat over medium heat. Add 1 tsp. oil and cook shallots 1 minute until tender. Add 1/4 tsp. pepper, stock, port, and cranberries. Bring to a boil. Reduce heat to low and simmer 4 minutes until reduced by 1/2. Remove from heat and addd balsamic vinegar and butter; stir until well combined. Serve over chicken.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: