Photo: Stephen Devries; Styling: Cindy Barr 
Serves 4 (serving size: 1 breast half and about 3 tablespoons sauce)

Hazelnut Chicken delivers full flavors of Dijon mustard, hazelnuts, sage, and red wine, and is ready in less than 40 minutes.

How to Make It

Step 1

Preheat oven to 425°.

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 with 1/4 teaspoon pepper and salt. Dip chicken in egg mixture; dredge in panko mixture, pressing to adhere.

Step 3

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.

Step 4

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.

Chef's Notes

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

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Ratings & Reviews

daneanp's Review

January 14, 2015
Really good. I wasn't sure about the ruby port, but it was a nice sauce. We had some roasted garlic couscous for a side dish and some stir fried veggies on the side. This sauce would be great over chops too.

foxglove999's Review

July 26, 2014
Very good, but uses more coating than called for, which makes this not terribly light. Oh well, it is yummy.

Marcsu's Review

March 23, 2014
Very tasty. Didn't have cranberry so used chopped prunes. GREAT. Double both the pinko and egg mixture, uses a lot.

jajlmd's Review

February 26, 2014
Love this!

Kellie80's Review

February 24, 2014

AlexisWriter's Review

February 23, 2014