Hazelnut-Crusted Chicken with Raspberry Sauce

Hazelnut-Crusted Chicken with Raspberry Sauce
Photo by Craig Cutler

Ingredients

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