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Raspberry Hazelnut Chicken (wash)

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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


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