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

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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