Hazelnut-Crusted Chicken with Raspberry Sauce
A elegant dish featuring tender chicken breasts coated in a crunchy hazelnut-panko crust, served with a vibrant raspberry sauce and fresh salad greens. The combination of honey mustard, mint, and raspberry creates a perfect balance of sweet and savory flavors.
Ingredients
- •¾ cup fresh raspberries
- •3 tablespoons white wine vinegar
- •1 tablespoon sugar
- •½ cup safflower oil
- •3 teaspoons water
- •1 cup chopped hazelnuts
- •¾ cup panko
- •1 tablespoon coarse kosher salt
- •3 teaspoons coarsely ground black pepper
- •⅓ cup honey mustard
- •⅓ cup fresh mint leaves
- •¼ cup mayonnaise
- •1 tablespoon Dijon mustard
- •4 pieces chicken breast halves
- •4 tablespoons unsalted butter
- •3 tablespoons peanut oil
- •4 cups baby salad greens
- •½ cup fresh raspberries
Cooking Instructions
- 1.
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.
5 min
- 2.
Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
5 min
- 3.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
5 min
- 4.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
10 min
- 5.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
23 min
- 6.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
5 min
