The sauce really adds just the right kick. It is just perfect to blend the flavors of the chicken with the baby greens.Hazelnut Crusted Chicken with Raspberry Sauce
From: EpicuriousRaspberry Sauce:
3/4 Cup lightly packed fresh raspberries
3 Tbs. white wine vinegar
1 Tbs. sugar
1/2 cup safflower oil
3 to 6 tsp. water
1 Cup chopped hazelnuts (if you are me you substitute macademia nuts because you can't find these until the day after you make this..grr)
3/4 cup pank0 (Japanese breadcrumbs) or plain breadcrumbs work too
1 Tbs. plus 1 tsp. kosher salt
3 tsp. coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves ( I thought it needed more because the flavor was too
1/4 cup mayo
1 Tbs. dijon Mustard
4 lg. boneless skinless chicken breast halved, butterflied (I just cut mine into strips)
4 Tbs. unsalted butter
3 Tbs. peanut oil
4 cups baby salad greens (this is crutial)
1/2 cup fresh raspberries
Puree raspberries, vinegar, and sugar in blender until smooth. With blender still running, gradually add in the safflower oil. And water by the teaspoonful as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
Preheat over to 375 degrees. Mix hazelnuts, bread crumbs, 1 Tbs. kosher salt, and 2 tsp. pepper into a shallow bowl.
Mix honey mustard, mint, mayo, dijon mustard, 1 tsp. kosher salt, and 1 tsp. pepper in a bowl. Add chicken and coat.
Dip chicken pieces, 1 at a time in the crumb/nut mixture. Make sure to coat both sides pressing so that the nuts adhere. Transfer coated chicken to baking sheet. Divide equal amounts of butter and peanut oil between 2 large nonstick skillets, heat over med-high heat. Add chicken to skillet, reduce heat to med. and cook until light brown, about 4 minutes per side. Place chicken on baking sheet and transfer to overn. Bake until cooked through, about 15 minutes.
Divide salad greens among 4 plates and top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.