Hazelnut Crusted Chicken With Raspberry Sauce Recipe

Name: Hazelnut Crusted Chicken With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup lightly packed fresh raspberry; 3 tablespoons white wine vinegar; 1 tablespoon sugar; 1/2 cup safflower oil; 3 teaspoons water; 1 cup chopped hazelnuts; 3/4 cup panko breadcrumbs; 1 tablespoon coarse kosher salt; 1 teaspoon coarse kosher salt; 3 teaspoons fresh coarse ground black pepper; 1/3 cup honey mustard; 1/3 cup finely chopped fresh mint leaves; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 4 large boneless skinless chicken breast halves, butterflied; 4 tablespoons unsalted butter; 3 tablespoons peanut oil; 4 cups baby greens; 1/2 cup fresh raspberry

Servings: persons

3/4 cup lightly packed fresh raspberry
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 teaspoons water
1 cup chopped hazelnuts
3/4 cup panko breadcrumbs
1 tablespoon coarse kosher salt
1 teaspoon coarse kosher salt
3 teaspoons fresh coarse ground black pepper
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large boneless skinless chicken breast halves, butterflied
4 tablespoons unsalted butter
3 tablespoons peanut oil
4 cups baby greens
1/2 cup fresh raspberry

1
For the Raspberry Sauce: Puree the 3/4 cup raspberries, white wine vinegar and sugar in a blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
2
For the Chicken: Preheat oven to 375u00b0F Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in a shallow bowl.
3
Mix the honey mustard, mint leave, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in a bowl. Add chicken; coat.
4
Dip chicken pieces, 1 at a time, into crumb, nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieced to baking sheet.
5
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on a rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
6
Divide salad greens among four plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup lightly packed fresh raspberry, 3 tablespoons white wine vinegar, 1 tablespoon sugar, 1/2 cup safflower oil, and more.

Yes, Hazelnut Crusted Chicken With Raspberry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut Crusted Chicken With Raspberry Sauce

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