Chopped Hazelnut and panko-crusted chicken is an earthy, comforting dish for any occasion. Dijon mustard keeps the chicken moist, while our flavorful Poultry Seasoning adds an herbaceous, woodsy note.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients
Serves 4
-
2 Teaspoons Dijon Mustard
-
1 Large Egg, lightly beaten
-
1/2 Cup Panko Bread Crumbs
-
1/3 Cup Chopped Hazelnuts
-
1 Teaspoon Poultry Seasoning
-
1 1/4 Teaspoons Kosher Sea Salt Flakes
-
4 (6 Oz.) Boneless, Skinless Chicken Breasts
-
1 1/2 Tablespoons Olive Oil
Directions
-
Preheat oven to 425°F. Spray baking sheet with cooking spray.
-
Combine mustard and egg in shallow bowl. Place panko, hazelnuts and Poultry Seasoning in separate shallow dish and season with salt and pepper.
-
Season chicken generously with salt and pepper. Dip chicken in egg mixture, then dredge in panko mixture, pressing to adhere bread crumbs.
-
Heat oil in large, heavy-bottomed skillet over medium-high heat. When oil is shimmering, add chicken and cook for 3 minutes or until browned. Flip chicken and cook for 2 minutes more. Remove chicken from pan and transfer to prepared baking sheet.
-
Transfer to oven and bake until chicken is cooked through and golden brown, about 12 to 15 minutes. Remove from oven and let rest for 5 minutes.