Hazelnut Chicken:
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.
