Hazelnut-Crusted Chicken with Raspberry Sauce

Hazelnut-Crusted Chicken with Raspberry Sauce
Photo by Craig Cutler

Ingredients

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

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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