Hazelnut Chicken
BY: Victoria Bowen
Elegant chicken breast dish from Victoria’s Bowens Recipes. The sundried cherry sauce is the perfect match over the crispy breadcrumb and hazelnut crust.
Main Ingredients:
- 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. (Serves four)
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
Directions:
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.
