Hazelnut-crusted chicken with raspberry sauce

Indulge in the irresistible combination of crispy hazelnut-crusted chicken paired with tangy raspberry sauce in this flavorful salad.

Ingredients:

• 3/4 cup lightly packed fresh raspberries (about 100g)
• 3 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/2 cup safflower oil
• 3 to 6 teaspoons water (optional)
• 1 cup chopped hazelnuts (about 130g)
• 3/4 cup 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 tablespoon Dijon mustard
• 4 large skinless boneless chicken breast halves, butterflied
• 4 tablespoons (1/2 stick) unsalted butter
• 3 tablespoons peanut oil
• 4 cups baby salad greens
• 1/2 cup fresh raspberries

Instructions:

1. Blend together raspberries, white wine vinegar, and sugar in a blender until the mixture is smooth. While the blender is running, slowly pour in safflower oil. If needed, add water gradually to achieve the desired thickness. Season the raspberry sauce with salt and pepper to your liking.
2. Preheat your oven to 375°F. Combine hazelnuts, panko breadcrumbs, 1 tablespoon of coarse salt, and 2 teaspoons of pepper in a shallow dish.
3. In a bowl, mix honey mustard, fresh mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon of coarse salt, and remaining 1 teaspoon of pepper. Coat the chicken in this mixture.
4. Take each piece of chicken and dip it into the crumb and nut mixture, ensuring both sides are coated well. Gently press the mixture to make it stick. Place the coated chicken on a baking sheet.
5. In two large nonstick skillets, divide and heat a mix of butter and peanut oil over medium-high heat. Add 2 pieces of chicken to each skillet. Reduce the heat to medium and cook the chicken until it turns light brown, approximately 4 minutes per side. Transfer the chicken to a baking sheet with raised edges and then place it in the preheated oven. Roast the chicken until it is fully cooked, about 15 minutes.
6. Arrange an equal portion of salad greens on 4 plates and place the chicken on top. Garnish with fresh raspberries and serve the raspberry sauce on the side.

Summary:

• Calories: 4008 kcal
• Fat: 338 g
• Protein: 136 g
• Carbs: 125 g
• Potassium: 3211 mg
• Magnesium: 486 mg