Hazelnut Chicken:
CATEGORIES
INGREDIENTS
  • Servings: 2 - 4
  • 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
  1. Pound each chicken breast with mallet. Season with salt and pepper. Mix two tablespoons
  2. crushed hazelnuts with two tablespoons breadcrumbs. Dip each breast in flour, then egg
  3. wash, and then roll each breast in hazelnut/breadcrumb mixture. Place sauté pan over
  4. medium high heat. Add oil. Add chicken and sauté until toasted, approximately 2 1/2 to 3
  5. minutes. Using spatula, carefully turn chicken over and sauté second side until golden
  6. brown, approximately 3 to 4 minutes. Spoon hazelnut sauce over chicken. Sprinkle
  7. sundried cherries, hazelnuts and parsley evenly over each chicken breast.
  10. Hazelnut Sauce:
  13. 1 oz. oil, 3 oz. minced shallots, 1 cup white wine 5 oz. sundried cherries, 2 cups heavy
  14. cream 1 1/2 cups hazelnut liquor, 2 oz. fat free butter
  15. Place sauté pan over medium high heat. Add oil. Add shallots and sauté for 1 minute. Add
  16. white wine. Add sundried cherries. Stir well. Reduce liquid by 50%. Add butter and whisk
  17. until well blended. Bring to boil, simmer for two minutes. Add heavy cream, return to a
  18. boil, stirring occasionally. Reduce heat to medium and simmer for 5 minutes. Using hand
  19. mixer, puree until small pieces of sundried cherries are left; do not puree smooth. Add
  20. hazelnut liquor; stir to blend. Cool and refrigerate until needed.