Hazelnut-Crusted Chicken with Raspberry Sauce

Hazelnut-Crusted Chicken with Raspberry Sauce
Photo by Craig Cutler

Ingredients

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

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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