Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray

Recipe by Julesong
READY IN: 22mins




  • Preheat oven to 325 degrees F.
  • In a shallow dish, combine the flour, poultry seasoning, and garlic powder.
  • In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten).
  • In another shallow dish place the chopped hazelnuts.
  • Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
  • Season the uncooked chicken pieces with the salt and freshly ground pepper.
  • 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.
  • Add the olive oil to the preheated pan, then add the prepared chicken.
  • 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.
  • 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.
  • When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.