Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 1/2 tablespoons flour
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 2 large egg whites, beaten
• 1 cup chopped hazelnuts
• 4 (6 ounce) boneless skinless chicken breasts
• salt
• fresh ground black pepper or tri-color pepper
• 2 tablespoons extra virgin olive oil
• 3/4 cup whole milk
• 1/2 cup crumbled gorgonzola
• 2 tablespoons chopped fresh sage leaves, plus extra for garnish (substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available, or you may substitu)

Recipe

• 1 preheat oven to 325 degrees f.
• 2 in a shallow dish, combine the flour, poultry seasoning, and garlic powder.
• 3 in another shallow dish or bowl, beat the egg (we substituted 1 large egg, beaten).
• 4 in another shallow dish place the chopped hazelnuts.
• 5 over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
• 6 season the uncooked chicken pieces with the salt and freshly ground pepper.
• 7 dredge the seasoned chicken in the flour mixture, then the egg, then press the meat into the nuts on both sides (gently pressing to get the nuts to adhere); set chicken pieces on a plate, then thoroughly wash your hands in hot water and soap.
• 8 add the olive oil to the preheated pan, then add the prepared chicken.
• 9 brown the encrusted chicken pieces on the stove about 2 minutes per side, then place the entire skillet into the preheated oven and complete the cooking, about 8 minutes, until chicken juices run clear.
• 10 while chicken is cooking, warm the milk in a small saucepan over medium heat; add the gorgonzola and stir, melting it into the milk, then add the sage and let simmer for 5 minutes.
• 11 when chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.