Hazelnut Crusted Chicken & Havarti à l'Orange
This is the Hazelnut Crusted Chicken & Havarti à l'Orange recipe.
- Prep: 20 min
- Cooking: 15 min
Ingredients
- 1 cup (250 mL) finely chopped hazelnuts
- 1/3 cup + 1 tbsp (100 mL) grated Canadian Parmesan
- 1 tsp (5 mL) paprika
- 6 boneless, skinless chicken breast halves flattened
- 1 egg beaten
- 1/3 cup (80 mL) butter
- 6 thin slices Canadian Havarti*
- 6 green onions thinly sliced
- 1 cup (250 mL) orange juice
- 1/4 cup (60 mL) Grand Marnier or other orange liqueur
- 2 tsp (10 mL) cornstarch
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Preparation
Combine nuts, Canadian Parmesan and paprika in shallow dish. Dip chicken in egg then coat with nut mixture.
Melt 2 tbsp (30 mL) of the butter in large frypan over medium-high heat. Cook half the chicken 2 minutes per side or until no longer pink in centre; remove from pan. Repeat using 2 tbsp (30 mL) more butter and remaining chicken. Place chicken on serving platter; top with slices of Canadian Havarti and place in 250 °F (120 °C) oven to keep warm.
Add remaining 1 tbsp (15 mL) butter to pan and sauté onions until tender. Combine orange juice, Grand Marnier or other orange liqueur and cornstarch; add to pan. Cook and stir, scraping up brown bits in the pan, until mixture boils and thickens. Salt and pepper to taste. To serve, pour sauce over chicken.
Tips
*For a change of taste use Canadian Gouda or Canadian Edam.
Nutritional information
Per serving| Energy: | 512 Calories |
| Protein: | 36 g |
| Carbohydrate: | 14 g |
| Fat: | 34 g |
| (% DV*) | |
|---|---|
| Calcium: | 23 % / 248 mg |
