Hazelnut Chicken delivers full flavors of Dijon mustard, hazelnuts, sage, and red wine, and is ready in less than 40 minutes.
2 teaspoons Dijon mustard
1 large egg
1/2 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped hazelnuts
1 1/2 teaspoons dried rubbed sage
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
4 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup unsalted chicken stock
1/2 cup ruby port or other sweet red wine
1/4 cup dried cranberries
2 teaspoons balsamic vinegar
2 teaspoons unsalted butter
How to Make It
Preheat oven to 425°.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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