HAZELNUT CHICKEN BREASTS WITH CRANBERRY CHERRY SAUCE

HAZELNUT CHICKEN BREASTS WITH CRANBERRY CHERRY SAUCE image

Yield 4 servings

Number Of Ingredients 12

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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.