Hazelnut-Crusted Chicken with Raspberry Sauce

Hazelnut-Crusted Chicken with Raspberry Sauce
Photo by Craig Cutler

Ingredients

  • 4 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 3 tablespoons peanut oil
  • 1 cup chopped hazelnuts
  • ¾ cup fresh raspberries
  • 6 teaspoons water
  • ¾ cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
  • + 11 more ingredients
    • ¼ cup mayonnaise
    • ½ cup safflower oil
    • 1/3 cup honey mustard
    • 4 cups baby salad greens
    • 4 large skinless boneless chicken breast halves, butterflied
    • 1 tablespoon Dijon mustard
    • 3 teaspoons coarsely ground black pepper
    • 3 tablespoons white wine vinegar
    • ½ cup fresh raspberries
    • 1/3 cup fresh mint leaves
    • 4 teaspoons coarse kosher salt

Puree raspberries, white wine vinegar, and sugar in 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. Preheat oven to 375°F. Mix hazelnuts, panko, 1 tab...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network