{"id":6803,"date":"2014-12-16T07:16:25","date_gmt":"2014-12-16T13:16:25","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6803"},"modified":"2014-12-16T07:16:25","modified_gmt":"2014-12-16T13:16:25","slug":"hazelnut-panko-and-parmesan-crusted-chicken","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/12\/16\/hazelnut-panko-and-parmesan-crusted-chicken\/","title":{"rendered":"Hazelnut, Panko and Parmesan Crusted Chicken"},"content":{"rendered":"<p>Recently I&#8217;ve been in a bit of a rut when it comes to dinner. \u00a0When that happens I fall back on old recipes that can feed us for the better half of the week so I can cook less often or I really push for eating dinner out or ordering in. \u00a0This chicken dish was just what I needed, a quick a delicious dinner. \u00a0It&#8217;s simple, doesn&#8217;t have a lot of ingredients and is a lot more exciting than your typical crusted, baked chicken.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-6807\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken3.jpg?resize=858%2C1006\" alt=\"pankochicken3\" width=\"858\" height=\"1006\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken3.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken3.jpg?resize=255%2C300 255w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken3.jpg?resize=872%2C1024 872w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>The hazelnuts are a really nice surprise here and pair well with the rosemary and parmesan. \u00a0Coating the chicken with the mayo and mustard keeps the chicken moist. \u00a0Pounding the chicken\u00a0out thin helps it to bake evenly without getting dry, a problem I often have with baked chicken.<\/p>\n<p>Skinning the hazelnuts is by far the most time consuming (and frustrating! and messy!) part of this meal. \u00a0After toasting them for a few minutes in a 375 degree oven, place them in a large, clean dish towel and rub them together, pound them on the counter, etc to get the skins off. \u00a0Don&#8217;t worry if you don&#8217;t get all the skin off of every nut, though. \u00a0Your store sells blanched hazelnuts?! \u00a0By all means use those! \u00a0And send me some! \u00a0I am not a fan of skinning hazelnuts,\u00a0and would love a little shortcut there.<\/p>\n<p>I served this with steamed green beans and mashed sweet potatoes. \u00a0It made for a lovely, colorful and tasty plate of food and a meal I&#8217;d definitely like to have again.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-6808\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken4.jpg?resize=858%2C627\" alt=\"pankochicken4\" width=\"858\" height=\"627\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken4.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/12\/pankochicken4.jpg?resize=300%2C219 300w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h3>Hazelnut, Panko and Parmesan Crusted Chicken<\/h3>\n<p>From Fine Cooking<\/p>\n<p>Serves 3-4<\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>3-4 chicken breasts (about 1 1\/4 pounds), pounded thin<\/li>\n<li>2\/3 cup panko bread crumbs<\/li>\n<li>1 tablespoon butter<\/li>\n<li>1.75 ounces (about 1\/3 cup) toasted, skinned hazelnuts, finely chopped<\/li>\n<li>1\/3 cup finely grated parmesan<\/li>\n<li>1 teaspoon finely chopped fresh rosemary<\/li>\n<li>1\/4 teaspoon garlic powder<\/li>\n<li>3 tablespoons mayonnaise<\/li>\n<li>1 tablespoon dijon mustard<\/li>\n<li>salt and pepper<\/li>\n<li>cooking spray<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li>Preheat oven to 425\u00b0F. \u00a0Line a rimmed baking sheet with foil, then place a wire rack on top and spray with cooking spray. \u00a0Set aside.<\/li>\n<li>Heat a small skillet over medium heat. \u00a0Melt butter, then add in panko. \u00a0Stir and toss until panko begins to toast and become golden.<\/li>\n<li>Combine toasted panko with hazelnuts, parmesan, rosemary, garlic powder, 3\/4 teaspoon of salt and a few grinds of pepper.<\/li>\n<li>Combine mayo and mustard in a shallow dish.<\/li>\n<li>Coat each chicken breast on both sides with mayo mixture then with panko mixture.<\/li>\n<li>Place on the wire rack and spray lightly with cooking spray. \u00a0Cook for 12-15 minutes.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2014\/12\/16\/hazelnut-panko-and-parmesan-crusted-chicken\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Recently I&#8217;ve been in a bit of a rut when it comes to dinner. \u00a0When that happens I fall back on old recipes that can feed us for the better half of the week so I can cook less often or I really push for eating dinner out or ordering in. \u00a0This chicken dish was [&hellip;]<!-- AddThis Advanced Settings generic 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--><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[122,4],"tags":[915,861,860,164,506,456],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1LJ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/6803"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=6803"}],"version-history":[{"count":6,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/6803\/revisions"}],"predecessor-version":[{"id":6813,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/6803\/revisions\/6813"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=6803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=6803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=6803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}