Friday, March 11, 2011

Hazelnut Crusted Chicken

I recently joined a buying group called Azure Standard. The group offers some unbelievable prices on a wide variety of items that can be either cost prohibitive or impossible to find at the store. I saw hazelnut flour listed and decided to give it a go. Instead of letting it sit in the pantry, I decided to encrust some chicken for an easy dinner. I made a honey mustard sauce to go with it, but if you want to avoid honey, just use a paleo-friendly mustard or barbecue sauce.

Serves 4.

4 boneless, skinless chicken breasts, pounded to about 1/2 inch thick
2 cups hazelnut meal
2 tsp sea salt
1 tsp paprika
1 tsp onion powder
1/2 tsp ground mustard (dry)
1/4 tsp cayenne pepper
1/8 tsp black pepper
2 egg whites
1 Tbsp water
1/4 cup extra virgin olive oil, for frying
1/4 cup raw honey
1/2 cup dijon mustard

  1. Preheat oven to 400 degrees F.
  2. Combine hazelnut meal, salt, paprika, mustard, and peppers in a medium bowl.
  3. Place egg whites in another medium bowl.
  4. Heat olive oil in a large skillet over medium heat.
  5. Dip chicken in egg whites, then dredge with flour mixture.
  6. Place in skillet and cook for 2 minutes on each side, adding more oil, if needed. 
  7. Transfer to baking sheet and finish in the oven for 10-15 more minutes or until cooked through.
  8. While chicken cooks, prepare sauce by combining mustard and honey.
  9. To serve, plate chicken, drizzle with honey, and serve with shredded Napa cabbage and radish salad or your favorite veggie side.

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