Hazelnut Crusted Chicken With Raspberry Sauce Recipes

HAZELNUT CRUSTED CHICKEN WITH RASPBERRY SAUCE

Steps:

• For the Raspberry Sauce: Puree the 3/4 cup raspberries, white wine vinegar and sugar in a blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
• For the Chicken: Preheat oven to 375°F Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in a shallow bowl.
• Mix the honey mustard, mint leave, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in a bowl. Add chicken; coat.
• Dip chicken pieces, 1 at a time, into crumb, nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieced to baking sheet.
• Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on a rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
• Divide salad greens among four plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
• Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
• In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
• To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.

HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE

Steps:

• For raspberry sauce:
• Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
• For chicken:
• Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
• Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
• Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
• Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
• Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

HAZELNUT CHICKEN

Steps:

• Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside.
• To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through.
• Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley.

HAZELNUT CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Place the chicken on a work surface and pound it into 3/4-inch thickness with a meat pounder. Pulse the hazelnuts in a food processor until finely ground. Set aside 3 tablespoon of the hazelnuts, and combine the rest with the panko, 1 teaspoon salt, and 1/2 teaspoon pepper and spread evenly on a baking sheet. Season the chicken with a pinch each salt and pepper. Beat the eggs together with 1/2 teaspoon salt then dip each chicken, letting excess drip off. Dredge the chicken in the nut mixture. Heat 1 1/2 tablespoons of the oil in a large heavy skillet over medium high heat until hot, then add chicken, 2 at a time and brown, turning once, about 2 minutes per side. Brown remaining chicken with the same amount of oil for each batch, wiping out the skillet as necessary. Place chicken on a baking sheet and finish cooking in oven, about 6 minutes.
• While the chicken cooks, whisk together the honey, lemon juice, garlic, and 1/4 teaspoon salt in a medium bowl. Slowly stream the olive oil into the dressing while whisking. Once creamy and smooth, stir in the reserved 3 tablespoons of hazelnuts. Toss together the dressing with the romaine hearts, tomatoes, and scallions. Serve with the chicken.

HAZELNUT-CRUSTED CHICKEN WITH GORGONZOLA SAUCE

Steps:

• Preheat the oven to 325°F.
• Mix the flour, poultry seasoning, and garlic powder on a dish. Beat the egg whites in a shallow plate or bowl. Place the hazelnuts on a piece of wax paper or plastic spread on a cutting board or work surface.
• Preheat a nonstick skillet with an oven-safe handle over medium to medium-high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn them in the egg whites, then press the breasts into the nuts on both sides. Wash hands. Add EVOO to the pan and add the chicken. Brown the nuts-crusted chicken for 2 minutes on each side, then transfer to the oven and finish cooking the chicken through, 8 to 10 minutes. While the chicken cooks, start the recipe for Prosciutto-Wrapped Endive and Radicchio, page 193.
• Shortly before serving, warm the milk over medium heat in a small pot. Add the cheese and melt it into the milk. If using dried sage, stir it into the sauce. Simmer for 5 minutes.
• To serve, place the chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped fresh sage, if using.