Some cosmetic changes in preparation for larger site changes in the works.

Close
Joe

REC: Hazelnut-Crusted Chicken Breasts

Veteran Member
8089 posts
Joined: Dec 14, 2005

Options

Posted to Thread #1304 at 1:24 am on Mar 30, 2006

(I copied this out of a friend's cookbook years ago. Can't remember the name of the book--Thirty minute something-or-other? I wish I could give proper credit because it's really good. I usually use a handful of fresh breadcrumbs in place of the dry crumbs, and add the wine, cream and mustard at the end with a free hand for a little extra sauce.)

cup hazelnuts
1 egg
2 Tbs. Dijon mustard
4 skinless, boneless chicken breast halves
Salt and pepper
Flour
2 Tbs. fine dry bread crumbs
1 Tbs. butter
1 Tbs. salad oil
2 Tbs. dry white wine
cup whipping cream


Toast hazelnuts in a dry skillet. Rub in a towel to remove loose skin. Let cool slightly.

In a blender or processor, grind hazelnuts. Mix with bread crumbs in a shallow pan.

Beat egg with 1 tbs. of the mustard in a shallow bowl. Season chicken with salt and pepper. Dust with flour. Dip in egg mixture to coat lightly, then dip in nut
mixture.

Melt butter with oil in frying pan. Add chicken and cook, turning once, until browned on both sides and cooked through, about 10-12 minutes. Lift out of pan.

Deglaze pan with the wine. Add cream and remaining mustard and boil to sauce consistency.

Serve chicken with sauce.



Other messages in this thread: