Hazelnut Chicken With Pear Sauce Blue Cheese Recipes

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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.

CHICKEN PEAR SALAD WITH BLUE CHEESE



Chicken Pear Salad with Blue Cheese image

Provided by Food Network

Categories     main-dish

Time 10m

Yield About 2 1/2 cups per serving

Number Of Ingredients 8

6 cups torn salad greens or chopped romaine
1/2 cup reduced-calorie, fat-free or regular blue cheese salad dressing
1 1/4 cups cooked chicken strips
1 medium yellow or green bell pepper, thinly sliced
1 can (15 oz.) Del Monte® Lite Sliced Pears, drained
(Optional) 1 oz. crumbled blue cheese (about 1/4 cup total)
(Optional) coarsely ground black pepper
(Optional) chopped walnuts

Steps:

  • 1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
  • 2. Spoon equal amounts of the dressing evenly over all.
  • 3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired.
  • For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup).
  • For a lighter version: Use reduced fat blue cheese and fat-free dressing.

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

PEAR-HAZELNUT CHEESECAKES WITH PEAR-RASPBERRY SAUCE



Pear-Hazelnut Cheesecakes with Pear-Raspberry Sauce image

Categories     Cake     Berry     Fruit     Nut     Dessert     Bake     Freeze/Chill     Valentine's Day     Mother's Day     Cream Cheese     Raspberry     Pear     Birthday     Shower     Hazelnut     Party     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 17

For sauce
1 cup frozen unsweetened raspberries, thawed
1/4 cup pear nectar
3 tablespoons (packed) golden brown sugar
For crust
Nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
1 1/2 teaspoons sugar
1 1/2 teaspoons melted butter
For filling
1 10-ounce pear, peeled, cored, chopped (about 1 1/2 cups)
2/3 cup pear nectar
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
1 large egg
3/4 teaspoon vanilla extract
Fresh mint (optional)

Steps:

  • Make sauce:
  • Purée all ingredients in blender. Strain into small bowl. (Can be prepared 3 days ahead. Cover; refrigerate.)
  • Make crust:
  • Preheat oven to 350°F. Line four 3/4-cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter; blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish. Place dishes on baking sheet; bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
  • Make filling:
  • Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally, about 18 minutes. Cool completely.
  • Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use). Divide filling among crusts.
  • Bake cakes until center is set and slightly puffed, about 30 minutes. Cool in dishes on rack. Cover; chill overnight.
  • Using foil as aid, lift cakes from dishes. Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes. Garnish with mint, if desired.

CHICKEN WITH PEAR AND BLUE CHEESE SALAD



Chicken With Pear and Blue Cheese Salad image

I discovered this recipe in a cook book I recently purchased. It sounds delicious! I have not tried it, but I have chosen to share the recipe with you. Cook time is marinade time for the chicken. Hope you enjoy!

Provided by Bobtail

Categories     One Dish Meal

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 18

2 ounces olive oil
6 shallots, sliced
1 clove garlic, crushed
2 tablespoons chopped fresh tarragon
1 tablespoon English mustard
6 boneless skinless chicken breasts
1 tablespoon flour
2/3 cup chicken stock
1 apple, diced finely
1 tablespoon chopped walnuts
1 tablespoon heavy cream
salt and pepper
3 1/2 cups cooked rice
2 large pears, diced
1 cup blue cheese, diced
1 red bell pepper, diced
1 tablespoon chopped fresh coriander
1 tablespoon sesame oil

Steps:

  • In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.
  • Salt and pepper to taste.
  • Place the chicken breasts in this mixture, coating well.
  • Chill for 4 hours.
  • Drain the chicken, reserving the marinade.
  • Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.
  • Transfer the chicken to a large serving platter.
  • Add the marinade to the pan, bring to a boil and sprinkle with the flour.
  • Add the chicken stock, apples and walnuts.
  • Gently simmer for 5 minutes.
  • Return the chicken to the pan with the sauce in it.
  • Add the heavy cream and cook for 2 minutes.
  • Mix the salad ingredients together and place a small amount on each plate.
  • Top each plate with a chicken breast and a spoonful of the sauce.
  • Serve immediately.

Nutrition Facts : Calories 570.9, Fat 22.8, SaturatedFat 7.1, Cholesterol 89.5, Sodium 434.9, Carbohydrate 53.9, Fiber 4, Sugar 10.8, Protein 37.6

PECAN CHICKEN WITH BLUE CHEESE SAUCE



Pecan Chicken with Blue Cheese Sauce image

Holiday-special in every way, this moist chicken is coated with pecans and drizzled with a rich, blue cheese sauce. It's easy and delicious...a real winner in my book. You can also use turkey breast and adjust the cook time. -Maggie Ruddy, Altoona, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 cup butter, melted
1 tablespoon brown sugar
3/4 cup finely chopped pecans
SAUCE:
1 cup heavy whipping cream
1/3 cup crumbled blue cheese
1 tablespoon finely chopped green onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle chicken with salt and pepper. In a shallow bowl, combine flour and rosemary; in a separate shallow bowl, combine butter and brown sugar. Place pecans in another shallow bowl. Coat chicken with flour mixture, then dip in butter mixture and coat with pecans., Transfer to a greased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°., Meanwhile, place cream in a small saucepan. Bring to a boil; cook and stir for 8-10 minutes or until thickened. Stir in the cheese, onion, salt and pepper. Serve with chicken.

Nutrition Facts : Calories 626 calories, Fat 51g fat (25g saturated fat), Cholesterol 198mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

CHICKEN WITH PEAR SAUCE



Chicken With Pear Sauce image

One night (before payday) I found my pantry and fridge was more bare that Old Mother Hubbard's. These are the ingredients I had one hand to make this tasty and comforting dish.

Provided by countrygirl 2

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 boneless skinless chicken breasts (thawed)
4 teaspoons cinnamon (divided)
4 fresh pears (peeled, cored and cut into chunks, reserve the pear cores)
1 cup chicken broth
1 teaspoon ground allspice
1/2 tablespoon sugar
1 teaspoon salt
1/3 cup raisins
1 tablespoon asiago cheese

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • In a large skillet, warm the oil over medium-high heat.
  • Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
  • Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 Celsius capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.
  • Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.
  • Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.

Nutrition Facts : Calories 344.7, Fat 8.9, SaturatedFat 1.5, Cholesterol 68.4, Sodium 853, Carbohydrate 39.2, Fiber 6.9, Sugar 25.2, Protein 29.6

BLUE CHEESE PEAR CHICKEN



Blue Cheese Pear Chicken image

I really enjoy the flavor combination of blue cheese and pears. This recipe combines these flavors into a wonderful meal. Serve with a fresh garden salad. Enjoy! Update - I'm going to be testing this recipe a little more.

Provided by kittycatmom

Categories     One Dish Meal

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
1 cup chicken stock
1/2 cup white wine
2 pears, peeled and sliced
2 tablespoons butter
2 minced garlic cloves (use more or less if you like)
1 cup heavy whipping cream
1/4 cup blue cheese (original recipe calls for 1/2 cup)
salt and pepper

Steps:

  • Place chicken breasts in the crock pot.
  • Pour chicken stock and wine on top of filets.
  • Top with sliced pears and dot with 2 tablespoons of butter.
  • Cook on low heat for 4-5 hour or until the chicken slides off a knife.
  • When done, stir in the whipping cream and blue cheese simmer until cheese melts.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 631.7, Fat 44.4, SaturatedFat 23, Cholesterol 197.7, Sodium 360.9, Carbohydrate 18.1, Fiber 2.6, Sugar 9.5, Protein 35.3

CHICKEN WITH PEAR SAUCE



Chicken with Pear Sauce image

This recipe is a great change of pace recipe from the norm. My husband said who would of thought?....Pears and Bacon? I usually serve it over pasta, rice or with boiled potatoes. It is easy and everyone will love it!!!

Provided by SHANNONEALLEN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon white pepper
5 slices bacon
1 (14.5 ounce) can chicken broth
2 cups peeled, cored and diced pears
2 tablespoons cornstarch
3 tablespoons cold water
¼ cup chopped green onion

Steps:

  • Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
  • Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
  • In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 17.3 g, Cholesterol 73.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 27.7 g, SaturatedFat 3.2 g, Sodium 610 mg, Sugar 8.2 g

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

CHICKEN IN PEAR SAUCE



Chicken In Pear Sauce image

Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons canola oil
5 thick-cut bacon strips, diced
1 can (14-1/2 ounces) chicken broth
2 to 3 medium ripe pears, peeled and diced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup minced chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.

Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

PEAR-HAZELNUT TART



Pear-Hazelnut Tart image

The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.

Provided by Lena

Categories     Fruit Tarts

Time 2h35m

Yield 8

Number Of Ingredients 14

1 ½ cups all-purpose flour, plus more for dusting
2 tablespoons all-purpose flour
7 tablespoons unsalted butter, plus more for greasing
1 large egg
1 tablespoon white sugar
1 tablespoon cold water
1 pinch salt
½ cup hazelnuts
4 tablespoons unsalted butter
¼ cup white sugar
2 teaspoons vanilla sugar
¼ cup heavy cream
1 large egg
2 large pears - peeled, cored, and sliced

Steps:

  • Grease an 8-inch tart pan.
  • Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
  • Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
  • Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
  • Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
  • Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.8 g, Cholesterol 98.7 mg, Fat 24.5 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 42.9 mg, Sugar 13.4 g

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

BLUE CHEESE CHICKEN



Blue Cheese Chicken image

My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!

Provided by Elizabeth Saben

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 ½ (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 egg
2 cups bread crumbs
2 skinless, boneless chicken breasts, halved and pounded into 1/2-inch thickness
3 cups cooked white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
  • Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

Nutrition Facts : Calories 858.1 calories, Carbohydrate 75.4 g, Cholesterol 190.9 mg, Fat 44.6 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 26.2 g, Sodium 1159.4 mg, Sugar 3.8 g

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Preheat oven to 425°F. Spray baking sheet with cooking spray. Combine mustard and egg in shallow bowl. Place panko, hazelnuts and Poultry Seasoning in separate shallow dish and season with salt and pepper. Season chicken generously with salt and pepper. Dip chicken in egg mixture, then dredge in panko mixture, pressing to adhere bread crumbs.
From foodnewsnews.com


HAZELNUT CHICKEN RECIPE | MYRECIPES
Step 1. Preheat oven to 425°. Advertisement. Step 2. Place a wire rack on a baking sheet; coat with cooking spray. Combine mustard and egg in a shallow dish, stirring with a whisk. Combine panko, hazelnuts, and sage in a shallow dish. Sprinkle chicken evenly …
From myrecipes.com


BALSAMIC PEARS AND CHICKEN WITH BLUE CHEESE
3 tablespoons unsalted butter, cold. 12 ounces blue cheese, crumbled. Method. Preheat the oven to 350 degrees F. Season chicken breasts with salt and pepper. Heat 3 tablespoons olive oil in large skillet over medium-high heat; sear half of the chicken breasts until golden brown on each side. Remove seared chicken to baking sheet with sides and ...
From eatcannedpears.com


HAZELNUT, PEAR, & BLUE CHEESE TART RECIPE - RECIPEZAZZ.COM
2017-04-16 Step 3. Gently roll pie dough into a 16 x 12 inch rectangle, cutting dough and gently pinchin seams as needed to crease the shape. Place the dough into a 14 x 4 1/2 inch removale bottom metal tart pan lightly coated with baking spray.
From recipezazz.com


HAZELNUT CHICKEN WITH PEAR SAUCE & BLUE CHEESE RECIPE
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


PEAR AND CHICKEN THIGHS RECIPES (8) - SUPERCOOK
Supercook found 8 pear and chicken thighs recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list pear and chicken thighs. Order by: Relevance. Relevance Least ingredients Most ingredients. 8 results. Page 1. Curried …
From supercook.com


RECIPE DETAIL PAGE | LCBO
Using a slotted spoon, transfer to a bowl. 2 Add onion to butter in skillet and sauté for about 3 minutes or until softened. Add garlic, ½ tsp (2 mL) salt, and pepper to taste and sauté for about 1 minute or until just slightly golden. Pour in wine and boil, scraping up any brown bits stuck to pan, until reduced by about half.
From lcbo.com


HAZELNUT CHICKEN WITH PEAR SAUCE BLUE CHEESE RECIPE - WEBETUTORIAL
Hazelnut chicken with pear sauce blue cheese is the best recipe for foodies. It will take approx 75 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make hazelnut chicken with pear sauce blue cheese at your home.. The ingredients or substance mixture for hazelnut chicken with pear sauce blue cheese recipe that are useful to cook …
From webetutorial.com


BLUE CHEESE PASTA WITH PEAR AND WALNUTS - BIBLE OF TASTE
2021-06-09 1. Preheat the oven to 220 °C (430 °F) or use the grill mode. 2. Slice the pear, drizzle with olive oil and honey. Bake until soft, about 10 minutes. You can cook the pear in a skillet. Also pour olive oil and honey over it and cook each piece over low heat until soft, on both sides. 3. Roast the walnuts in a dry pan and coarsely chop with a ...
From bibleoftaste.com


HAZELNUT, PEAR, AND BLUE CHEESE TART RECIPE | MYRECIPES
Gently press dough against bottom and sides of pan. Spread hazelnut mixture evenly over bottom of dough. Bake in lower third of oven at 375° for 20 minutes or until lightly browned. Remove from oven. Sprinkle blue cheese evenly over top. Gently toss pears with lemon juice. Arrange pear slices on top of cheese.
From myrecipes.com


PEAR, BLUE CHEESE AND HAZELNUT TART | RECIPE | BOJON GOURMET, …
Dec 5, 2013 - Sweet, ripe pears combine with blue cheese, hazelnuts and a bit of custard in a buttery tart shell to make a richly satisfying brunch or supper. Dec 5, 2013 - Sweet, ripe pears combine with blue cheese, hazelnuts and a bit of custard in a buttery tart shell to make a richly satisfying brunch or supper. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.com


BLUE CHEESE, PEAR AND HAZELNUT SALAD | RECIPE | PEAR RECIPES, …
Feb 10, 2013 - A stunning recipe for entertaining.
From pinterest.com.au


10 BEST PEAR CHICKEN BREAST RECIPES - YUMMLY
2022-07-10 dried sage, crumbled blue cheese, baby spinach, butter, ground black pepper and 2 more Pear and Cranberry Muffins Sobre Dulce y Salado yeast, eggs, butter, white flour, powdered sugar, pears, cranberry jam and 2 more
From yummly.com


CHICKEN RIGATONI WITH BLEU CHEESE, BACON AND PEARS
2015-04-07 Mix 1/2 cup of bleu cheese into the cream sauce. Cook until the sauce has thickened, stirring frequently to prevent it from scalding. Meanwhile, peel and slice the pears. Bring a large pot of water to a boil. Cook the rigatoni for 8-10 minutes, per the instructions on the pasta box. Drain and rinse in a colander.
From belleofthekitchen.com


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