Hazelnut Chicken With Pear Sauce & Blue Cheese

"I had something similar in a restaurant, but it was deep fried and they used strawberry jam. This is my Oregon version of a generic recipe. If you don't care for blu cheese, feta works nicely. This can be served with a salad of tossed greens dressed with a vinagrette for a lunch or light dinner. Try a rose wine or a fruit flavored beer to accompany. Preparation time includes chill time."
 
Download
photo by Chef Emstar photo by Chef Emstar
photo by Chef Emstar
Ready In:
1hr 15mins
Ingredients:
12
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Use about half the flour to lightly coat the chicken.
  • Add the remaining flour to the nuts, bread crumbs and 1 Tablespoon oil, mixing well.
  • Beat the egg and milk together.
  • Dip each chicken piece into the milk mixture, then completely coat with nut & crumb mixture. Set on a cake rack over a baking pan and chill for 30 minutes.
  • Set oven to 350F and remove chicken from refrigerator.
  • Clean any crumbs out of the pan and coat the pan with the remaining olive oil.
  • Cook the chicken 30 minutes, turning once. Check with a thermometer.
  • While the chicken is cooking, peel and core the pears.
  • Mash with the butter and nutmeg until smooth and creamy. (Or use the food processor).
  • Plate by placing a portion of sauce on the plate, with the chicken on top. Sprinkle with the crumbled cheese.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made this for PAC 2012. We really liked this. Very tasty combo of sweet and salty. At first the pear sauce is surprising but the more bites you take the yummier it gets. The chicken was super tender and the hazelnuts made a nice crunchy crust. I love that its baked and not fried. I will make this again for sure.
     
Advertisement

RECIPE SUBMITTED BY

I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home. My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks. We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here). I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes