Hazelnut-Crusted Chicken with Raspberry Sauce

Ingredients for Hazelnut-Crusted Chicken with Raspberry Sauce

• 180ml lightly packed fresh raspberries (about 100g )

• 3 tablespoons white wine vinegar

• 1 tablespoon sugar

• 120ml safflower oil

• 3 to 6 teaspoons water (optional)

• 240ml chopped hazelnuts (about 130g )

• 80g panko (Japanese breadcrumbs) or plain dried breadcrumbs

• 1 tablespoon plus 1 teaspoon coarse kosher salt

• 3 teaspoons coarsely ground black pepper, divided

• 1/3 cup honey mustard

• 1/3 cup finely chopped fresh mint leaves

• 1/4 cup mayonnaise

• 1 matsked dijonsenap

• 4 large skinless boneless chicken breast halves, butterflied

• 4 tablespoons (1/2 stick) unsalted butter

• 45ml peanut oil

• 4 cups baby salad greens

• 1/2 cup fresh raspberries

Puree 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 191°C. 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.

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