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Hazelnut Crusted Chicken

Hazelnut Crusted Chicken

1 cup Fastachi Roasted hazelnuts, chopped
3/4 cup panko bread crumbs
1 tablespoon salt
1 1/2 tablespoon fresh ground black pepper
2 tablespoon honey (preferably local and unprocessed)
1 1/2 cup Dijon mustard
1/4 cup mayonnaise (preferably homemade)
4 skinless boneless large chicken breasts, butterflied
2 tablespoon unsalted butter
3 tablespoon 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).