HAZELNUT-CRUSTED CHICKEN WITH GORGONZOLA SAUCE

Hazelnut-Crusted Chicken with Gorgonzola Sauce image

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.