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1
Preheat oven to 325 degrees F.
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2
In a shallow dish, combine the flour, poultry seasoning, and garlic powder.
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3
In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten).
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4
In another shallow dish place the chopped hazelnuts.
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5
Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
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6
Season the uncooked chicken pieces with the salt and freshly ground pepper.
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7
Dredge the seasoned chicken in the flour mixture, then the egg, then press the meat into the nuts on both sides (gently pressing to get the nuts to adhere); set chicken pieces on a plate, then thoroughly wash your hands in hot water and soap.
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8
Add the olive oil to the preheated pan, then add the prepared chicken.
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9
Brown the encrusted chicken pieces on the stove about 2 minutes per side, then place the entire skillet into the preheated oven and complete the cooking, about 8 minutes, until chicken juices run clear.
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10
While chicken is cooking, warm the milk in a small saucepan over medium heat; add the Gorgonzola and stir, melting it into the milk, then add the sage and let simmer for 5 minutes.
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11
When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.
