Chicken with hazelnuts
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 300, total fat 23 G., saturated fats 3 G., proteins 16 G., carbohydrates 7 G., fiber 2 G., cholesterol 68 mg, sodium 299 mg, sugar 2 G.
Serving size: 1 of 14 servings
Calories 300, total fat 23 G., saturated fats 3 G., proteins 16 G., carbohydrates 7 G., fiber 2 G., cholesterol 68 mg, sodium 299 mg, sugar 2 G.
While hazelnuts are most often used in desserts and baked goods, you can also bring out their rich, buttery flavor in savory dishes. Add ground hazelnuts to your chicken breading and pan-fry it. Add a few ground nuts to the dressing for a romaine lettuce with tomatoes. Serve crispy chicken with a juicy salad and enjoy the wonderful hazelnut flavor in every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts weighing 170-220 g each.
- 1 and 1/4 cups hazelnuts
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 6 tablespoons of vegetable oil
- 1 teaspoon of honey
- 2.5 tablespoons lemon juice
- 1 clove garlic, minced
- 0.5 cups olive oil
- 1 romaine lettuce heart, chopped
- 2 plum tomatoes, cut into pieces
- 4 green onions, sliced diagonally
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Recipes with similar ingredients: chicken breasts, hazelnuts, eggs, panko breadcrumbs, romaine lettuce, plum tomatoes, green onions, lemon juice, honey
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Place the chicken breast on a work surface and pound it with a meat mallet until it's 2 cm thick. Grind the hazelnuts in a food processor until finely ground. Set aside 3 tablespoons of the nuts and combine the rest with panko breadcrumbs, 1 teaspoon salt, 0.5 teaspoon black pepper and spread evenly on a baking sheet. Sprinkle the chicken with a pinch of salt and black pepper. Beat the eggs with 0.5 teaspoon salt, then dip each cutlet in the salt, letting any excess drip off. Dredge the chicken in the nut mixture.
- In a large heavy skillet, heat 1.5 tablespoons of vegetable oil over medium-high heat. Add the chicken, 2 chops at a time, and cook, turning once, for about 2 minutes per side. Cook the remaining chicken with the same amount of oil, wiping out the pan as needed. Place the chicken on a baking sheet and bake in the oven for about 6 minutes.
- While the chicken is cooking, combine the honey, lemon juice, garlic, and 1/4 teaspoon salt in a medium bowl. Gradually whisk in the olive oil. Once the dressing is smooth, add 3 tablespoons of ground hazelnuts. Toss the dressing with the romaine lettuce, tomatoes, and green onions. Serve the salad with the chicken.
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