Hazelnut-Crusted Chicken with Raspberry Sauce
Hazelnut-Crusted Chicken with Raspberry Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Puree raspberries, white wine vinegar, and sugar in blender until smooth.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPuree raspberries, white wine vinegar, and sugar in blender until smooth.
With blender running, gradually add safflower oil.
Add water by teaspoonfuls as needed to thin to desired consistency.
Season raspberry sauce to taste with salt and pepper.
Preheat oven to 375°F.
Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl.
Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere.
Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat.
Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side.
Place chicken on rimmed baking sheet; transfer to oven.
Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken.
Garnish with fresh raspberries and serve raspberry sauce alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.