I took a batch of hazelnut chicken from the Cooking Light magazine to Courtney's soccer game and it really worked out pretty well. In case you've seen the recipe in the magazine, my version will look a little different. I didn't saute my chicken in a pan before baking it in the oven and I didn't make the port cranberry sauce that was intended to be served along with the chicken. I simplified the recipe to make it a little more "field friendly" and I think it turned out pretty great.
2 teaspoons dijon mustard
1/2 cup panko bread crumbs
13 cups finely chopped hazelnuts
1 1/2 teaspoons sage
1/2 teaspoon pepper
1/2 teaspoon salt
Mix egg and dijon.
Combine panko, hazelnuts and sage.
Sprinkle chicken with salt and pepper. Dip chicken breast in egg mixture.
Dip chicken in bread crumb mixture. (It looks like an eye spy puzzle. Can you find the chicken breast in there?)
Place chicken on a greased, foil lined baking pan.
Bake at 425 until internal temperature reaches 165 degrees.
If you happen to be taking this to the ball field with you, add a scoop of with macaroni and cheese to your dish, wrap up a whole wheat roll and head to the game.
Packed and ready to go!