HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE - RACHAEL RAY
This dish was prepared in the same episode of "30 Minute Meals" as the prosciutto-wrapped endive I've also entered here at RecipeZaar, so I went ahead and fixed them for dinner on the same day. :) Delicious! Hazelnuts are very well known and often used in cuisine of the Pacific Northwest, so I was happy to be utilizing them. Not to forget that I got to add stinky cheese, too!! (YUM!)
Provided by Julesong
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In a shallow dish, combine the flour, poultry seasoning, and garlic powder.
- In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten).
- In another shallow dish place the chopped hazelnuts.
- Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
- Season the uncooked chicken pieces with the salt and freshly ground pepper.
- Dredge the seasoned chicken in the flour mixture, then the egg, then press the meat into the nuts on both sides (gently pressing to get the nuts to adhere); set chicken pieces on a plate, then thoroughly wash your hands in hot water and soap.
- Add the olive oil to the preheated pan, then add the prepared chicken.
- Brown the encrusted chicken pieces on the stove about 2 minutes per side, then place the entire skillet into the preheated oven and complete the cooking, about 8 minutes, until chicken juices run clear.
- While chicken is cooking, warm the milk in a small saucepan over medium heat; add the Gorgonzola and stir, melting it into the milk, then add the sage and let simmer for 5 minutes.
- When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.
Nutrition Facts : Calories 583.1, Fat 38.1, SaturatedFat 7.4, Cholesterol 126.1, Sodium 480.6, Carbohydrate 12.9, Fiber 3.5, Sugar 4, Protein 48.7
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
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
Make and share this Hazelnut Crusted Chicken With Raspberry Sauce recipe from Food.com.
Provided by Little Suzy Homemak
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the Raspberry Sauce: Puree the 3/4 cup raspberries, white wine vinegar and sugar in a 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 the Chicken: Preheat oven to 375°F Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in a shallow bowl.
- Mix the honey mustard, mint leave, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in a 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 pieced 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 a rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
- Divide salad greens among four plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
Nutrition Facts : Calories 997.8, Fat 80.9, SaturatedFat 14.4, Cholesterol 109.9, Sodium 2795.1, Carbohydrate 38.9, Fiber 7.6, Sugar 12.2, Protein 34.1
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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