Hazelnut Crusted Chicken Recipe

Prep time: 10 minutes
Total time: 35 minutes

• 1 cup Fastachi roasted hazelnuts, chopped
• 3/4 cup panko bread crumbs
• 1 tablespoon salt
• 1 1/2 tablespoons fresh ground black pepper
• 2 tablespoons honey (preferably local and unprocessed)
• 1 1/2 tablespoons Dijon mustard
• 1/4 cup mayonnaise (preferably homemade)
• 4 skinless boneless large chicken breasts, butterflied
• 2 tablespoons unsalted butter
• 3 tablespoons good olive oil
• Salt and pepper to taste

Preheat oven to 375F. In a large bowl mix together hazelnuts, bread crumbs, salt, and black pepper. Set aside. In a medium sized bowl, whisk together honey, Dijon mustard, and mayo. Dip one chicken breast at a time into the wet mixture, and transfer to a clean flat surface. Once all chicken pieces have been coated well, press each side firmly into crumb nut mixture. Set aside.

In a large skillet, heat butter and olive oil over medium high heat. Working in batches, add chicken to the skillet and brown, about 4 minutes per side; do not overcrowd. Place chicken on baking sheet and transfer to oven. Roast the chicken until a meat thermometer reads 165F when inserted into the thickest part of the breast, about 15 minutes.

Feeling creative? Try substituting Fastachi roasted hazelnuts with salted pecans (omit salt), roasted almonds, or salted macadamia nuts (omit salt).