Wednesday, June 12, 2013

Hazelnut-crusted Chicken Strips

Hazelnut-crusted Chicken Strips

3 to 4 boneless, skinless chicken breasts, about 1 pound
½ to ¾ cup buttermilk dressing (above)
1 cup hazelnuts
½ cup all-purpose flour
½ teaspoon salt
freshly ground pepper
½ teaspoon paprika
1 teaspoon dried thyme
½ teaspoon poultry seasoning
1 teaspoon onion powder
dash of cayenne

Preheat the oven to 400 degrees. Line a sheet pan with parchment or spray with oil. If you have not already done so, prepare the buttermilk dressing. Combine the nuts, flour and seasonings in a food processor and pulse until nuts are finely ground. Place in a shallow pan. Measure the dressing into a small bowl. Cut each chicken breast lengthwise into 1-inch strips. You should get 3 or 4 strips out of each one. Dip each strip in the dressing, turning to coat all sides and then roll in the nut mixture, pressing the coating into the chicken. Discard any remaining dressing. Place the coated strips on the baking sheet, leaving a little space between each one. Bake for 15 minutes, turn them over and bake an additional 10 to 15 minutes, just until chicken is no longer pink in the middle and the outside is crusty. Serves 4 to 6.

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