Hazelnut Chicken Food

HAZELNUT CHICKEN

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 CHICKEN

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.

HAZELNUT CHICKEN

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 CHICKEN WITH ORANGE THYME CREAM

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

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 IN PROSCIUTTO-CREAM SAUCE

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.