Hazelnut-Crusted Chicken with Raspberry Sauce

Hazelnut-Crusted Chicken with Raspberry Sauce
Photo by Craig Cutler

Ingredients

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

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