Raspberry Hazelnut Chicken (wash)

As we approach the twenty-first century, it doesn’t take a rocket scientist to know that our entire culture is in trouble. We are staring down the barrel of a loaded gun, and we can no longer afford to act like it’s loaded with blanks… Our society has replaced heroes with celebrities, the quest for a well-informed character with the search for a flat stomach, substance and depth with image and personality. In the political process, the makeup man is more important than the speech writer, and we approach the voting booth, not on the basis of a well-developed philosophy of what the state should be, but with a heart full of images, emotions, and slogans all packed into thirty-second sound bites. The mind-numbing, irrational tripe that fills TV talk shows is digested by millions of bored, lonely Americans hungry for that sort of stuff (J.P Moreland).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs, Dairy		Chicken, Restaurants	4	Servings

INGREDIENTS

4		Boneless, skinless chicken
		breasts 6 oz each up to
1	c	Hazelnuts, toasted coarsely
		ground in food processor
1	c	Bread crumbs
		Flour
2		Eggs
1/2	c	Milk
1/4	c	Raspberry vinegar
1		Shallot, minced
2	T	Frozen raspberries
1/2	c	Heavy cream
1/4	lb	Unsalted butter, in pieces
		Fresh raspberries, if
		available
		Parsley, chopped

INSTRUCTIONS

5
Prepare sauce: In non-aluminum saucepan put vinegar, shallot and
frozen raspberries. Bring to a boil and reduce to about 2 T. Add  heavy
cream and continue to boil, reducing until quite thick Remove  from
heat and whisk in the butter, returning to low heat if necessary.  Dip
chicken into the flour, shake off excess. Beat eggs with milk and
place floured chicken in mixture for 5 minutes. Remove and press into
crumb mi~~ Place on paper towels and refrigerate until ready to cook
Melt 4 T. butter in medium skillet When hot, add chicken and brown on
both sides making sure it is cooked through.  Place a small pool of
sauce on plates, put chicken on sauce and  drizzle more sauce over.
Garnish with chopped parsley and fresh  raspberries.  Serve with a
green vegetable and rice.  Yield: 4 servings.  Source: Barbara
Williams, Coasting & Cooking Bk #4 -- Washington &  Oregon, 1997.
ISBN:0-9609950-2-1  Typed and MC_Busted for you by Brenda Adams
<adamsfmle@sprintmail.com>  Recipe by: Ajax Cafe, Port Hadlock, Wash.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1108 Calories From Fat: 530 Total Fat: 60.9g Cholesterol: 270.3mg Sodium: 969.1mg Potassium: 861.1mg Carbohydrates: 88.5g Fiber: 6.4g Sugar: 5.6g Protein: 51.9g