Best Hazelnut Chicken Recipes

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HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE



Hazelnut-Crusted Chicken with Raspberry Sauce image

Provided by Anna Pump

Categories     Blender     Chicken     Roast     High Fiber     Raspberry     Summer     Hazelnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Raspberry sauce:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries

Steps:

  • For raspberry sauce:
  • 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.
  • For chicken:
  • Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
  • Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
  • 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.
  • 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.
  • Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

HAZELNUT CHICKEN



Hazelnut Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
One 4-pound chicken, cut into 8 pieces
Kosher salt
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 tablespoons hazelnut liqueur
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
1 cup smashed Cerignola olives
1/2 cup dried figs, quartered
3 sprigs fresh oregano
1/2 cup chopped, peeled hazelnuts
1/4 cup fresh Italian parsley, chopped

Steps:

  • Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside.
  • To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through.
  • Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley.

HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE



Hazelnut Crusted Chicken with Gorgonzola Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

2 heaping tablespoons all-purpose flour
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites
1 cup chopped hazelnuts, available on baking aisle
4 (6-ounce) pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup whole milk
1/2 cup Gorgonzola
2 tablespoons chopped fresh sage leaves, plus extra for garnish, substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available

Steps:

  • Preheat oven to 325 degrees F.
  • Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
  • Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
  • In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
  • To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.

HAZELNUT CHICKEN



Hazelnut Chicken image

Boneless breast of chicken, lightly breaded and sauteed with brandy and Frangelico (a hazelnut liqueur).

Provided by Dave Fuhr

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 4

Number Of Ingredients 8

1 cup dried bread crumbs, seasoned
½ cup ground hazelnuts
4 skinless, boneless chicken breasts
1 egg, beaten
⅛ cup butter
8 fresh mushrooms, sliced
1 ½ fluid ounces brandy
2 fluid ounces hazelnut liqueur

Steps:

  • In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.
  • Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!

Nutrition Facts : Calories 511.1 calories, Carbohydrate 31.3 g, Cholesterol 130.5 mg, Fat 20.5 g, Fiber 3.5 g, Protein 36.8 g, SaturatedFat 5.6 g, Sodium 665.6 mg, Sugar 9.2 g

CHICKEN SCALOPPINE WITH HAZELNUT CREAM SAUCE



Chicken Scaloppine With Hazelnut Cream Sauce image

Make and share this Chicken Scaloppine With Hazelnut Cream Sauce recipe from Food.com.

Provided by Mom2Rose

Categories     One Dish Meal

Time 15m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup madeira wine
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted, husked, chopped (about 1 1/4 ounces)

Steps:

  • Remove tenderloins from chicken breast halves.
  • Slice each chicken breast half on diagonal into 4 cutlets.
  • Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.
  • Using mallet, pound each piece to about 1/3-inch thickness.
  • Sprinkle pounded chicken with salt and pepper on both sides.
  • Melt butter with oil in heavy large skillet over medium-high heat.
  • Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side.
  • Transfer chicken to plate; cover to keep warm.
  • Add shallot to same skillet and sauté until tender, about 3 minutes.
  • Pour in Madeira and bring to boil, stirring to scrape up any browned bits.
  • Add cream; boil until sauce thickens slightly, about 2 minutes.
  • Stir in hazelnuts.
  • Season sauce with salt and pepper.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 521.7, Fat 40.7, SaturatedFat 14.7, Cholesterol 145.1, Sodium 205.3, Carbohydrate 6.4, Fiber 1.6, Sugar 1, Protein 28.7

HAZELNUT CHICKEN IN PROSCIUTTO-CREAM SAUCE



Hazelnut Chicken in Prosciutto-Cream Sauce image

Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce

Provided by hils

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 3

Number Of Ingredients 11

3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
all-purpose flour for dredging
1 egg, beaten
2 tablespoons milk
1 cup chopped hazelnuts
2 tablespoons olive oil
½ cup dry white wine
6 large mushrooms, quartered
3 ounces prosciutto, shredded
15 fresh spinach leaves
1 cup heavy whipping cream

Steps:

  • Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  • Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  • Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Nutrition Facts : Calories 977.3 calories, Carbohydrate 21.6 g, Cholesterol 278.7 mg, Fat 74.7 g, Fiber 5.6 g, Protein 52 g, SaturatedFat 25.9 g, Sodium 742.8 mg, Sugar 3.8 g

HAZELNUT CHICKEN WITH ORANGE THYME CREAM



Hazelnut Chicken with Orange Thyme Cream image

Make and share this Hazelnut Chicken with Orange Thyme Cream recipe from Food.com.

Provided by Malriah

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

1 large orange
1 whole boneless chicken breast half
1/3 cup finely chopped husked hazelnuts
1/3 cup fine fresh breadcrumb
1/4 teaspoon dried thyme, crumbled
all-purpose flour
1 egg, beaten to blend with
1 tablespoon water
3 tablespoons unsalted butter
1 cup whipping cream
1/2 cup fresh orange juice
1 tablespoon Frangelico
1/8 teaspoon dried thyme, crumbled
salt & freshly ground black pepper

Steps:

  • Remove peel and white pith from orange.
  • Cut between membranes with small sharp knife to release orange segments.
  • Using flat mallet or rolling pin, pound chicken between 2 sheets of waxed paper to thickness of 1/2 inch.
  • Combine hazelnuts, bread crumbs and 1/4 teaspoon thyme on large plate.
  • Dredge chicken in flour, shaking off excess.
  • Dip into egg, then into hazelnut mixture, shaking off excess.
  • Melt butter in heavy large skillet over medium heat.
  • Add chicken and cook until golden brown and springy to touch, about 3 minutes per side.
  • Transfer to plates.
  • Tent with foil to keep warm.
  • Stir cream, orange juice, liqueur and 1/8 teaspoon thyme into skillet and bring to boil.
  • Reduce heat and simmer until reduced to 2/3 cup.
  • Season with salt and pepper.
  • Add orange sections.
  • Spoon sauce over chicken and serve.

HAZELNUT CRUSTED CHICKEN WITH RASPBERRY SAUCE



Hazelnut Crusted Chicken With Raspberry Sauce image

Make and share this Hazelnut Crusted Chicken With Raspberry Sauce recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

3/4 cup lightly packed fresh raspberry
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 teaspoons water
1 cup chopped hazelnuts
3/4 cup panko breadcrumbs
1 tablespoon coarse kosher salt
1 teaspoon coarse kosher salt
3 teaspoons fresh coarse ground black pepper
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large boneless skinless chicken breast halves, butterflied
4 tablespoons unsalted butter
3 tablespoons peanut oil
4 cups baby greens
1/2 cup fresh raspberry

Steps:

  • For the Raspberry Sauce: Puree the 3/4 cup raspberries, white wine vinegar and sugar in a 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.
  • For the Chicken: Preheat oven to 375°F Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in a shallow bowl.
  • Mix the honey mustard, mint leave, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in a bowl. Add chicken; coat.
  • Dip chicken pieces, 1 at a time, into crumb, nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieced to baking sheet.
  • 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 a rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
  • Divide salad greens among four plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

Nutrition Facts : Calories 997.8, Fat 80.9, SaturatedFat 14.4, Cholesterol 109.9, Sodium 2795.1, Carbohydrate 38.9, Fiber 7.6, Sugar 12.2, Protein 34.1

HAZELNUT CHICKEN



Hazelnut Chicken image

Our Chopped Dinner Challenge this week was hazelnuts. While they're most often used in desserts such as pralines, baked goods and hazelnut chocolate spread, we wanted to highlight their rich buttery flavor in a savory dish paired with breaded chicken and romaine. Chopped Basket Challenge: hazelnuts

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield Serves 4

Number Of Ingredients 13

Four 6 to 8 ounce boneless skinless chicken breasts
1 1/4 cup hazelnuts
1 cup panko breadcrumbs
Kosher salt and finely ground black pepper
2 large eggs, lightly beaten
6 tablespoons vegetable oil
1 teaspoon honey
2 1/2 tablespoons lemon juice
1 garlic clove, minced
1/2 cup olive oil
1 romaine hearts, chopped
2 plum tomatoes, chopped
4 scallions, white and green parts, cut on a bias

Steps:

  • Preheat oven to 400 degrees F.
  • Place the chicken on a work surface and pound it into 3/4-inch thickness with a meat pounder. Pulse the hazelnuts in a food processor until finely ground. Set aside 3 tablespoon of the hazelnuts, and combine the rest with the panko, 1 teaspoon salt, and 1/2 teaspoon pepper and spread evenly on a baking sheet. Season the chicken with a pinch each salt and pepper. Beat the eggs together with 1/2 teaspoon salt then dip each chicken, letting excess drip off. Dredge the chicken in the nut mixture. Heat 1 1/2 tablespoons of the oil in a large heavy skillet over medium high heat until hot, then add chicken, 2 at a time and brown, turning once, about 2 minutes per side. Brown remaining chicken with the same amount of oil for each batch, wiping out the skillet as necessary. Place chicken on a baking sheet and finish cooking in oven, about 6 minutes.
  • While the chicken cooks, whisk together the honey, lemon juice, garlic, and 1/4 teaspoon salt in a medium bowl. Slowly stream the olive oil into the dressing while whisking. Once creamy and smooth, stir in the reserved 3 tablespoons of hazelnuts. Toss together the dressing with the romaine hearts, tomatoes, and scallions. Serve with the chicken.

HAZELNUT-CRUSTED CHICKEN WITH GORGONZOLA SAUCE



Hazelnut-Crusted Chicken with Gorgonzola Sauce image

Categories     Bread     Sauce     Chicken     Side     Hazelnut     Simmer

Yield 4 servings

Number Of Ingredients 11

2 tablespoons flour (hey, there's no bread crumbs, get over the 2 tablespoons!)
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites
1 cup chopped hazelnuts
4 6-ounce boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 cup whole milk
1/2 cup Gorgonzola cheese
2 tablespoons chopped fresh sage or 1 teaspoon dried sage, for garnish

Steps:

  • Preheat the oven to 325°F.
  • Mix the flour, poultry seasoning, and garlic powder on a dish. Beat the egg whites in a shallow plate or bowl. Place the hazelnuts on a piece of wax paper or plastic spread on a cutting board or work surface.
  • Preheat a nonstick skillet with an oven-safe handle over medium to medium-high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn them in the egg whites, then press the breasts into the nuts on both sides. Wash hands. Add EVOO to the pan and add the chicken. Brown the nuts-crusted chicken for 2 minutes on each side, then transfer to the oven and finish cooking the chicken through, 8 to 10 minutes. While the chicken cooks, start the recipe for Prosciutto-Wrapped Endive and Radicchio, page 193.
  • Shortly before serving, warm the milk over medium heat in a small pot. Add the cheese and melt it into the milk. If using dried sage, stir it into the sauce. Simmer for 5 minutes.
  • To serve, place the chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped fresh sage, if using.

CHICKEN SCALLOPINE WITH HAZELNUT-CREAM SAUCE



Chicken Scallopine with Hazelnut-cream sauce image

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

Provided by Tori Ritchie

Yield Makes 4 servings

Number Of Ingredients 7

2 skinless boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup Madeira
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted , husked, chopped (about 1 1/4 ounces)

Steps:

  • Remove tenderloins from chicken breast halves. Slice each chicken breast half on diagonal into 4 cutlets. Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap. Using mallet, pound each piece to about 1/3-inch thickness. Sprinkle pounded chicken with salt and pepper on both sides.
  • Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 11/2 minutes per side. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet and sauté until tender, about 3 minutes. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. Add cream; boil until sauce thickens slightly, about 2 minutes. Stir in hazelnuts. Season sauce with salt and pepper. Pour sauce over chicken and serve.

HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE - RACHAEL RAY



Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray image

This dish was prepared in the same episode of "30 Minute Meals" as the prosciutto-wrapped endive I've also entered here at RecipeZaar, so I went ahead and fixed them for dinner on the same day. :) Delicious! Hazelnuts are very well known and often used in cuisine of the Pacific Northwest, so I was happy to be utilizing them. Not to forget that I got to add stinky cheese, too!! (YUM!)

Provided by Julesong

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2 tablespoons flour
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites, beaten
1 cup chopped hazelnuts
4 (6 ounce) boneless skinless chicken breasts
salt
fresh ground black pepper or tri-color pepper
2 tablespoons extra virgin olive oil
3/4 cup whole milk
1/2 cup crumbled gorgonzola
2 tablespoons chopped fresh sage leaves, plus extra for garnish (substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available, or you may substitu)

Steps:

  • Preheat oven to 325 degrees F.
  • In a shallow dish, combine the flour, poultry seasoning, and garlic powder.
  • In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten).
  • In another shallow dish place the chopped hazelnuts.
  • Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
  • Season the uncooked chicken pieces with the salt and freshly ground pepper.
  • Dredge the seasoned chicken in the flour mixture, then the egg, then press the meat into the nuts on both sides (gently pressing to get the nuts to adhere); set chicken pieces on a plate, then thoroughly wash your hands in hot water and soap.
  • Add the olive oil to the preheated pan, then add the prepared chicken.
  • Brown the encrusted chicken pieces on the stove about 2 minutes per side, then place the entire skillet into the preheated oven and complete the cooking, about 8 minutes, until chicken juices run clear.
  • While chicken is cooking, warm the milk in a small saucepan over medium heat; add the Gorgonzola and stir, melting it into the milk, then add the sage and let simmer for 5 minutes.
  • When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.

Nutrition Facts : Calories 583.1, Fat 38.1, SaturatedFat 7.4, Cholesterol 126.1, Sodium 480.6, Carbohydrate 12.9, Fiber 3.5, Sugar 4, Protein 48.7

HAZELNUT CHICKEN BREASTS WITH CRANBERRY CHERRY SAUCE



HAZELNUT CHICKEN BREASTS WITH CRANBERRY CHERRY SAUCE image

Categories     Chicken     Bake     Dinner

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breats
2 T dijon mustard
1 T fresh oregano, finely chopped
1 T fresh thyme, finely chopped
Salt & Pepper
Crust:
1 C all purpose flour
1 tsp salt
1/4 tsp ground black pepper
1 egg
2 T milk
1 C finely chopped toasted and skinned hazelnuts (or other simmmr coating as mentioned above)

Steps:

  • Put the chicken breats in a shallow dish and spread them evenly on both sides with the mustard. Sprinkle both sides w/ the fresh herbs and salt & pepper. Cover dish w/ plastic wrap & refrigerate at least 2 hours or overnight. Preheat oven to 450. Spray a baking dish with Pam. Put the flour, salt & pepper in a shallow dish & stir to blend.In another dish,lightly beat egg and milk. Put hazelnuts or other coating in a 3rd dish. Dip chicken in flour to coat, remove excess. Then dip in egg mixture, allowing excess to drip off, then coat evenly with crust. Set each coated breast in baking dish--don't crowd. Bake until juices run clear, 12 to 15 minutes. Serve topped with cranberry-cherry sauce.

HAZELNUT CHICKEN WITH ORANGE THYME CREAM



Hazelnut Chicken with Orange Thyme Cream image

Provided by Kitchen Crew

Categories     Chicken

Number Of Ingredients 16

2 boneless, skinless chicken breasts, lightly pounded
1 c flour, to dredge
3 Tbsp butter
HAZELNUT CRUMB MIX
1/3 c hazelnuts, coarsley chopped
1/3 c bread crumbs, fresh
1/4 tsp thyme
1 egg, lightly beaten with 1 teaspoon water
"just a pinch" of salt
"just a pinch" of pepper
ORANGE THYME SAUCE
1 orange, sectioned, reserve juice
1/3 tsp hazelnut liqueur
1 c heavy cream
"just a pinch" of salt
"just a pinch" of pepper

Steps:

  • 1. Cut each chicken breast in half.
  • 2. Mix together hazelnut pieces, bread crumbs and thyme.
  • 3. Set aside.
  • 4. Prepare egg wash.
  • 5. Beat egg lightly with water, and add salt and pepper.
  • 6. Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture.
  • 7. Shake off excess.
  • 8. Chill until ready to use.
  • 9. Melt butter in heavy pan.
  • 10. Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes.
  • 11. Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream.
  • 12. Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly.
  • 13. Add orange sections and season to taste with salt and pepper.
  • 14. Remove chicken breasts from pan and pour sauce over them.

ROAST CHICKEN WITH HAZELNUT STUFFING



Roast Chicken with Hazelnut Stuffing image

A nice dinner for a smaller group. This will work as well with a turkey if you are entertaining a larger group; just increase the proportions to fit the larger bird.

Provided by ChrisMc

Categories     Chicken Breast

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
3/4 cup onion
3/4 cup celery
2 cups breadcrumbs
1/2 cup toasted hazelnuts, chopped
1/2 teaspoon lemon, zest of
1/2 teaspoon thyme
1 bay leaf, crumbled
salt and pepper
1 (5 lb) roasting chickens, cleaned
2 tablespoons honey
2 tablespoons butter
1 dash nutmeg

Steps:

  • Melt butter and saute onion and celery.
  • When soft, stir in bread crumbs, hazelnuts, zest, thyme, and bay.
  • Cook for 2 minutes, then let cool.
  • Stuff chicken with hazelnut mixture.
  • Blend the honey, 2 tbs butter, and the nutmeg.
  • Sprinkle the chicken withsalt and pepper, then brush with the honey mixture.
  • Roast at 425 degrees for 15 minutes, turn, and roast another 15 minutes.
  • Reduce the heat to 350 degrees, baste the chicken with juices, and roast 1 hour.
  • Let stand 15 minutes before serving.
  • Serve with Cumberland sauce (recipe#33186).

Nutrition Facts : Calories 1310.3, Fat 88.5, SaturatedFat 29, Cholesterol 313.1, Sodium 813.1, Carbohydrate 53.8, Fiber 4.9, Sugar 14.3, Protein 73.2

CHICKEN BREASTS WITH APPLE-HAZELNUT STUFFING



Chicken Breasts with Apple-Hazelnut Stuffing image

Make and share this Chicken Breasts with Apple-Hazelnut Stuffing recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chopped hazelnuts
1 medium apple, chopped (1 cup)
1 (3 ounce) package cream cheese, room temperature
4 boneless chicken breast halves, skin on
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter, melted

Steps:

  • Preheat oven to 375 degrees.
  • Grease 9-by-9-inch baking pan with vegetable oil.
  • Mix together hazelnuts, apple and cream cheese to make stuffing.
  • Evenly spread stuffing in bottom of baking pan.
  • Place chicken skin-side up, on top of stuffing.
  • Sprinkle with salt and pepper.
  • Drizzle with melted butter.
  • Bake, uncovered, 45 to 55 minutes, until juice of chicken is no longer pink when chicken is cut.
  • Garnish with parsley, if desired.

Nutrition Facts : Calories 408.3, Fat 27.2, SaturatedFat 8.8, Cholesterol 110.8, Sodium 437.1, Carbohydrate 8.2, Fiber 2.5, Sugar 4.4, Protein 33.5

HAZELNUT CHICKEN



Hazelnut Chicken image

An impressive and easy dish perfectly paired with pasta. Posted from an online source in response to a recipe request. Cooking time is approximate.

Provided by Molly53

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup dried seasoned bread crumbs
1/2 cup ground hazelnuts
4 boneless skinless chicken breasts
1 beaten egg
1/8 cup butter
1/4 lb fresh sliced mushrooms
1 1/2 ounces brandy
2 ounces hazelnut-flavored liqueur (Frangelico)

Steps:

  • Melt butter in large saucepan over medium high heat.
  • Mix crumbs and nuts.
  • Dip chicken in the egg, then crumb mixture to coat.
  • Brown chicken on both sides.
  • Add sliced mushrooms and saute approximately 2 minutes, or until done.
  • Remove the pan from the burner and add the brandy.
  • Light with a match and let the alcohol evaporate.
  • When the flame goes out, add the hazelnut liqueur.
  • Light with a match and let the alcohol evaporate.
  • Reduce the heat on the burner to low-medium.
  • When the flame goes out, return the pan to the burner; simmer to reduce the liquids until the sauce is thick Serve hot.

Nutrition Facts : Calories 820.8, Fat 31.8, SaturatedFat 10.5, Cholesterol 273.7, Sodium 1328.6, Carbohydrate 46.3, Fiber 5.3, Sugar 5.4, Protein 70.8

HAZELNUT CHICKEN WITH PEAR SAUCE & BLUE CHEESE



Hazelnut Chicken With Pear Sauce & Blue Cheese image

I had something similar in a restaurant, but it was deep fried and they used strawberry jam. This is my Oregon version of a generic recipe. If you don't care for blu cheese, feta works nicely. This can be served with a salad of tossed greens dressed with a vinagrette for a lunch or light dinner. Try a rose wine or a fruit flavored beer to accompany. Preparation time includes chill time.

Provided by Chef George S.

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup hazelnuts, toasted and coarsely ground
1/4 cup breadcrumbs, dry
1/4 cup flour, divided
1/4 teaspoon salt
2 tablespoons olive oil, divided
1 egg
1/2 cup milk
6 boneless skinless chicken thighs, removed
3 pears, ripe
2 tablespoons butter, softened
1/8 teaspoon ground nutmeg
1/2 cup blue cheese, crumbled

Steps:

  • Use about half the flour to lightly coat the chicken.
  • Add the remaining flour to the nuts, bread crumbs and 1 Tablespoon oil, mixing well.
  • Beat the egg and milk together.
  • Dip each chicken piece into the milk mixture, then completely coat with nut & crumb mixture. Set on a cake rack over a baking pan and chill for 30 minutes.
  • Set oven to 350F and remove chicken from refrigerator.
  • Clean any crumbs out of the pan and coat the pan with the remaining olive oil.
  • Cook the chicken 30 minutes, turning once. Check with a thermometer.
  • While the chicken is cooking, peel and core the pears.
  • Mash with the butter and nutmeg until smooth and creamy. (Or use the food processor).
  • Plate by placing a portion of sauce on the plate, with the chicken on top. Sprinkle with the crumbled cheese.

Nutrition Facts : Calories 418.4, Fat 25.4, SaturatedFat 7.3, Cholesterol 109.7, Sodium 403.1, Carbohydrate 28.8, Fiber 5.4, Sugar 12.3, Protein 21.5

CHICKEN SCALOPPINE WITH HAZELNUT CREAM SAUCE



Chicken Scaloppine With Hazelnut Cream Sauce image

Source: Bon Appétit (October 2008)

Provided by @MakeItYours

Number Of Ingredients 7

2 boneless skinless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup madeira wine
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted, husked, chopped (about 1 1/4 ounces)

Steps:

  • Remove tenderloins from chicken breast halves.
  • Slice each chicken breast half on diagonal into 4 cutlets.
  • Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.
  • Using mallet, pound each piece to about 1/3-inch thickness.
  • Sprinkle pounded chicken with salt and pepper on both sides.
  • Melt butter with oil in heavy large skillet over medium-high heat.
  • Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side.
  • Transfer chicken to plate; cover to keep warm.
  • Add shallot to same skillet and sauté until tender, about 3 minutes.
  • Pour in Madeira and bring to boil, stirring to scrape up any browned bits.
  • Add cream; boil until sauce thickens slightly, about 2 minutes.
  • Stir in hazelnuts.
  • Season sauce with salt and pepper.
  • Pour sauce over chicken and serve.

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