Recipe of Jindal Cocoa Hazelnut Spread

Hazelnut Chicken

1 tablespoons roasted hazelnut butter 1 teaspoon cocoa maple syrup or agave nectar to taste (1 teaspoon or so).

Recipe Summary Hazelnut Chicken

Boneless breast of chicken, lightly breaded and sauteed with brandy and Frangelico (a hazelnut liqueur).

Ingredients | Jindal Cocoa Hazelnut Spread

1 cup dried bread crumbs, seasoned

½ cup ground hazelnuts

4 skinless, boneless chicken breasts

1 egg, beaten

⅛ cup butter

8 fresh mushrooms, sliced

1 ½ fluid ounces brandy

2 fluid ounces hazelnut liqueur

Directions

In a shallow dish or bowl, mix together bread crumbs and hazelnuts. Dip chicken breasts in egg beat, then in crumb/nut mixture to coat. In a large saucepan, melt butter or margarine over medium high heat. Brown chicken on both sides. Add the mushrooms, and a little more butter or margarine if necessary. Saute until mushrooms are soft, about 2 minutes.

Remove saucepan from heat and add the brandy. Light with a match, let flame evaporate alcohol. When flame goes out, add hazelnut liquor. Light with a match and let flame evaporate alcohol. When flame goes out, return saucepan to heat and simmer to reduce liquid/sauce until it is thick. Then serve!

Info | Jindal Cocoa Hazelnut Spread

Servings: 4 Yield: 4 servings

TAG : Hazelnut Chicken

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Skillet,