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Hazelnut Chicken

By

Serves 4
Serve with wilted spinach and roasted butternut squash

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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

Details

Preparation

Step 1

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.

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