Deelady
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Hazelnut Crusted Chicken with gonzola Sauce
Serves 4
Hazelnut Crusted Chicken:
3 Tablespoons all purpose flour
. teaspoon sage
. teaspoon thyme
1 teaspoon granulated garlic
2 egg whites
1 cup Hazelnuts, chopped
4 6-ounce chicken breasts, skinless and boned
salt and pepper, to taste
2 Tablespoons canola oil
Preheat oven to 350 degrees.
Mix flour, sage, thyme and garlic in a shallow dish. Lightly beat the egg whites in a shallow bowl. Put the chopped
hazelnuts on a plate. Season chicken with salt and pepper, dredge in flour mixture, then egg and press nuts onto
both sides. Add oil to a preheated saute pan, then brown each side of the breasts for 2-3 minutes and finish in the
oven for 6 minutes or until cooked through, juicy but not dry.
. teaspoon sage
. teaspoon thyme
1 teaspoon granulated garlic
2 egg whites
1 cup Hazelnuts, chopped
4 6-ounce chicken breasts, skinless and boned
salt and pepper, to taste
2 Tablespoons canola oil
Preheat oven to 350 degrees.
Mix flour, sage, thyme and garlic in a shallow dish. Lightly beat the egg whites in a shallow bowl. Put the chopped
hazelnuts on a plate. Season chicken with salt and pepper, dredge in flour mixture, then egg and press nuts onto
both sides. Add oil to a preheated saute pan, then brown each side of the breasts for 2-3 minutes and finish in the
oven for 6 minutes or until cooked through, juicy but not dry.
gonzola Sauce:
1 . cups half and half or milk
3/4. cup gonzola or other quality blue cheese
3 Tablespoons chopped fresh herbs such as thyme, basil or sage
Heat the milk, add cheese and herbs and simmer for two minutes.
3/4. cup gonzola or other quality blue cheese
3 Tablespoons chopped fresh herbs such as thyme, basil or sage
Heat the milk, add cheese and herbs and simmer for two minutes.
To Serve:
Ladle a few tablespoons of sauce on each plate. Place chicken breast on sauce and garnish with a dollop of
sauce, a few crumbles of cheese and an herb sprig. Serve with cous cous,
hazelnuts, mint and lemon plus some fresh seasonal vegetables.sauce, a few crumbles of cheese and an herb sprig. Serve with cous cous,