Hazelnut Chicken:


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Serves 2 - 4 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Serves 4
8 oz. oil,
4 chicken breasts,
1 teaspoon salt
1 teaspoon pepper,
Egg wash (2 whole eggs (egg beaters) beaten plus 2 cups skim milk),
1 cup flour,
2 tablespoons crushed hazelnuts,
2 tablespoons breadcrumbs,
4 tablespoons sundried cherries,
4 tablespoons chopped hazelnuts
4 tablespoons chopped parsley,
8 oz. hazelnut sauce (recipe follows)


Directions

Pound each chicken breast with mallet. Season with salt and pepper. Mix two tablespoons


crushed hazelnuts with two tablespoons breadcrumbs. Dip each breast in flour, then egg


wash, and then roll each breast in hazelnut/breadcrumb mixture. Place sauté pan over


medium high heat. Add oil. Add chicken and sauté until toasted, approximately 2 1/2 to 3


minutes. Using spatula, carefully turn chicken over and sauté second side until golden


brown, approximately 3 to 4 minutes. Spoon hazelnut sauce over chicken. Sprinkle


sundried cherries, hazelnuts and parsley evenly over each chicken breast.


Hazelnut Sauce:


1 oz. oil, 3 oz. minced shallots, 1 cup white wine 5 oz. sundried cherries, 2 cups heavy


cream 1 1/2 cups hazelnut liquor, 2 oz. fat free butter


Place sauté pan over medium high heat. Add oil. Add shallots and sauté for 1 minute. Add


white wine. Add sundried cherries. Stir well. Reduce liquid by 50%. Add butter and whisk


until well blended. Bring to boil, simmer for two minutes. Add heavy cream, return to a


boil, stirring occasionally. Reduce heat to medium and simmer for 5 minutes. Using hand


mixer, puree until small pieces of sundried cherries are left; do not puree smooth. Add


hazelnut liquor; stir to blend. Cool and refrigerate until needed.


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