| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Whole boned chicken breasts, |
|
|
Skinned and lightly pounded |
|
|
Flour to dredge |
| 3 |
tb |
Butter |
| 1/3 |
c |
Hazelnuts, coarsely chopped |
| 1/3 |
c |
Fresh bread crumbs |
| 1/4 |
ts |
Thyme |
| 1 |
|
Egg, lightly beaten with |
| 1 |
ts |
Water |
|
|
Salt and pepper to taste |
| 1 |
|
Orange, sectioned |
|
|
(reserve any juice) |
| 1/8 |
ts |
Hazelnut liqueur (Such as Fr |
| 1 |
c |
Heavy cream |
|
|
Salt and pepper to taste |
INSTRUCTIONS
CHICKEN
HAZELNUT CRUMB M
ORANGE THYME C
Cut each chicken breast in half. Mix together hazelnut pieces, bread
crumbs and thyme. Set aside. Prepare egg wash. Beat egg lightly with
water, and add salt and pepper.
Dredge chicken breasts in flour, dip into egg wash and coat with
hazelnut crumb mixture. Shake off excess. Chill until ready to use.
Melt butter in heavy pan. Over moderate heat, cook chicken breasts
until golden brown on both sides, approximately 10 to 15 minutes. Add
reserved orange juice, thyme, hazelnut liqueur, and heavy cream. Simmer
gently, basting often, until chicken is barely cooked through and sauce has
thickened slightly. Add orange sections and season to taste with salt and
pepper.
Remove chicken breasts from pan and pour sauce over them. Serve
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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