Hazelnut-Crusted Chicken with Raspberry Sauce

Hazelnut-Crusted Chicken with Raspberry Sauce
Photo by Craig Cutler

Ingredients

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

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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