Hazelnut-Crusted Chicken with Raspberry Sauce

Ingredients

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