Hazelnut Crusted Chicken Breast

MEAL TYPE: Entree

DIETARY RESTRICTION: Gluten-Free

MAKES 4 SERVINGS

Functional Nutritionist Stephanie Pearson specializes in creating recipes that truly use food as medicine. This one contains a balance of essential vitamins, minerals, and amino acids. We especially love the hazelnuts, which are a great source of immune-boosting zinc. Recipe courtesy of Stephanie Pearson, Functional Nutritionist/owner of Daily Nectar, in Portland, OR.

INGREDIENTS

2 large skinless chicken breasts (about 8 oz. each)

1 cup hazelnut flour

2 Tbs. olive oil

1 cup brown rice flour

1 egg (or 1 Tbs. ground flax seed in water)

1 tsp. prepared mustard

1/4 cup gorgonzola goat cheese (optional)

1 tsp. thyme

Sea salt and black pepper to taste

2 Tbs. extra virgin olive oil

1 Tbs. white wine vinegar

1/4 cup cashews

1/4 cup gorgonzola goat cheese

1/4 cup water

1 clove garlic

1/2 tsp. celery seeds

1 Tbs. each fresh parsley, chives, and thyme

8 cups mixed salad greens (2 cups of salad greens per person)

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INSTRUCTIONS

Preheat oven to 350F.
Prepare chicken by rinsing and drying, then place the breasts between two pieces of parchment and pound to a uniform ¼-inch thickness.
First, dredge chicken in a bowl containing ingredients: 1 egg and 1 tsp. prepared mustard.
Second, dip chicken in a bowl containing 1 cup rice flour, 1/4 tsp. salt, and 1/4 tsp. thyme. Shake off any excess flour.
Third, dip in a bowl containing 1 cup hazelnut flour, 1/8 tsp. salt, 1/8 tsp. black pepper, and 2 Tbs. olive oil, well incorporated.
Bake on a wire rack placed over a rimmed baking sheet for 30-40 minutes, or until the chicken reads 160 degrees on instant-read thermometer.
Top with gorgonzola during the last five minutes of cooking (optional).
To make the dressing, mix the last nine ingredients (olive oil, white wine vinegar, cashews, gorgonzola goat cheese, water, garlic, celery seeds, herbs, and salt and pepper) in a blender or food processor until smooth. Pour over greens and use as a dressing for the chicken, if desired.

9 people have left a comment. Join the conversation!

Cheryl SAID:

07/09/2015 |Reply

I went to different stores and can’t find hazelnut flour. Any good substitutes?

onlinesupport REPLIED:

07/10/2015 |Reply

Hi Cheryl. You can order Bob’s Red Mill hazelnut flour here: https://www.bobsredmill.com/hazelnut-flour-meal.html?&cat=5. Otherwise, you can use almond meal or almond flour as a substitute. Enjoy!

campjb1 SAID:

06/10/2014 |Reply

Is there something I can substitute for the hazelnut flour while I wait for it to be shipped?

onlinesupport REPLIED:

06/11/2014 |Reply

Hi Cameron! You may use almond meal or almond flour as a substitute.

cjmartin70 SAID:

03/09/2014 |Reply

I am having a hard time finding hazelnut flour in Portland OR…ideas.

onlinesupport REPLIED:

03/13/2014 |Reply

Hi Carolyn! Bob’s Red Mill makes it- you can order it here: https://www.bobsredmill.com/hazelnut-flour-meal.html?&cat=5 , or check the Bob’s Red Mill section in the baking isle of New Season’s Market, or go directly to Bob’s. I hope this helps!

goldieschlaff SAID:

02/09/2014 |Reply

What would you recommend as a substitute for gorgonzola if I want to keep this recipe non dairy?

onlinesupport REPLIED:

02/12/2014 |Reply

Hi Goldie! You may simply omit the cheese or top recipe with sliced avocado for added richness.

anobles SAID:

10/13/2013 |Reply

This is recipe is AMAZING! Satisfying and filling. I substituted whole wheat flour for the rice flour because I had it on hand and am not gluten intolerant, and it worked great. Thank you for sharing this!

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