Hazelnut Crusted Chicken
Ingredients:
• 1 cup Fastachi roasted hazelnuts (chopped)
• 3/4 cup panko bread crumbs
• 1 tablespoon salt
• 1 1/2 tablespoon fresh ground black pepper
• 2 tablespoon honey
• 1 1/2 cup Dijon mustard
• 3/4 cup panko bread crumbs
• 1 tablespoon salt
• 1 1/2 tablespoon fresh ground black pepper
• 2 tablespoon honey
• 1 1/2 cup Dijon mustard
• 1/4 cup mayonnaise
• 4 skinless, boneless large chicken breasts (butterflied)
• 2 tablespoon unsalted butter
• 3 tablespoon good olive oil
• Salt and pepper to taste
• 4 skinless, boneless large chicken breasts (butterflied)
• 2 tablespoon unsalted butter
• 3 tablespoon good olive oil
• Salt and pepper to taste
Preparation:
- Preheat oven to 375F
- In a large bowl, mix together roasted hazelnuts, bread crumbs, salt, and black pepper. Set aside.
- In a medium-sized bowl, whisk together honey, Dijon mustard, and mayo.
- Dip one chicken breast at a time into the wet mixture, and transfer to a clean flat surface.
- Once all chicken pieces have been coated well, press each side firmly into the crumb nut mixture. Set aside.
- In a large skillet, heat butter, and olive oil over medium-high heat.
- Working in batches. Add chicken to the skillet and brown, about 4 minutes per side. (do not overcrowd)
- Place chicken on a baking sheet and transfer to oven.
- Roast the chicken until a meat thermometer reads 165F when inserted into the thickest part of the breast. (about 15 minutes)
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