Hazelnut-Crusted Chicken with Raspberry Sauce

Hazelnut-Crusted Chicken with Raspberry Sauce
Photo by Craig Cutler

Ingredients

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

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

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