Hazelnut-Crusted Chicken with Raspberry Sauce

Hazelnut-Crusted Chicken with Raspberry Sauce
Photo by Craig Cutler

Ingredients

  • 4 cups baby salad greens
  • 6 teaspoons water
  • 1/3 cup honey mustard
  • ½ cup safflower oil
  • ¾ cup fresh raspberries
  • 1 cup chopped hazelnuts
  • 3 tablespoons peanut oil
  • + 11 more ingredients
    • 4 teaspoons coarse kosher salt
    • 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
    • 1 tablespoon Dijon mustard
    • 4 large skinless boneless chicken breast halves, butterflied
    • 1 tablespoon sugar
    • 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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