HAZELNUT CHICKEN
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
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
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
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
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
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 CHICKEN IN PROSCIUTTO-CREAM SAUCE
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
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-CRUSTED CHICKEN WITH RASPBERRY SAUCE
Provided by Anna Pump
Categories Blender Chicken Roast High Fiber Raspberry Summer Hazelnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
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.
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- 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 with 1/4 teaspoon pepper and salt. Dip chicken in egg mixture; dredge in panko mixture, pressing to adhere.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add chicken, and cook 2 minutes on each side or until browned. Place chicken on prepared rack, and bake at 425° for 12 to 15 minutes or until done.
- Wipe skillet with a paper towel; heat over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add shallots; cook 1 minute or until tender. Add remaining 1/4 teaspoon pepper, chicken stock, port, and cranberries; bring to a boil. Reduce heat to low; simmer 4 minutes or until liquid is reduced by half. Remove pan from heat. Add balsamic vinegar and butter to pan, stirring until butter melts. Spoon port mixture over chicken.
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