Entree: United States – Pacific Northwest – Oregon Hazelnut-Crusted Chicken (Pan-roasted chicken breasts coated in a crunchy Oregon hazelnut and panko crust with lemon-herb butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs (approx. 100 g), beaten
- 1 cup (100 g) hazelnuts (filberts), toasted and finely chopped
- 1/2 cup (60 g) panko breadcrumbs
- 1 tsp (1 g) dried thyme or 2 tsp (2 g) fresh thyme leaves, chopped
- Zest of 1 lemon (approx. 1 tbsp / 6 g) and juice of 1/2 lemon (approx. 1 tbsp / 15 ml)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) dry white wine or chicken stock (optional, for pan sauce)
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Preheat oven to 375°F (190°C). Pat chicken breasts dry and season both sides with salt and pepper. If breasts are uneven, butterfly or gently pound to an even thickness of about 1/2 in (12 mm).
2. Set up three shallow dishes: flour in the first, beaten eggs in the second, and the hazelnut-panko mixture (combine chopped hazelnuts, panko, thyme, lemon zest, salt, and pepper) in the third.
3. Dredge each chicken breast in flour, shaking off excess, dip in beaten egg, then press firmly into the hazelnut-panko mixture until well coated on both sides.
4. Heat olive oil and 1 tbsp (15 g) butter in a large oven-safe skillet over medium-high heat. When hot, add the chicken and sear 2–3 minutes per side until the crust is golden (do not overcrowd; sear in batches if necessary).
5. Transfer the skillet to the preheated oven (or move chicken to an oven pan) and bake 10–12 minutes until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
6. Remove chicken to a warm plate and tent with foil. Place the skillet over medium heat, add white wine or chicken stock if using, and scrape up any browned bits; simmer 1–2 minutes. Whisk in remaining 1 tbsp (15 g) butter and lemon juice to create a quick pan sauce.
7. Spoon pan sauce over the chicken, garnish with chopped parsley, and serve immediately with roasted vegetables or a simple green salad.