"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Hazelnut Crusted Chicken Breasts Recipe

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This recipe for Hazelnut Crusted Chicken Breasts, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rainey
Added: Wednesday, November 21, 2007


4 chicken breast halves, pounded flat
2 eggs
3 tbsp. water
3/4 cup bread crumbs or matza crumbs
1/2 lb. roasted crushed hazelnuts
1 garlic clove, crushed
1 lb. fresh spinach
1 tsp. lemon juice
olive oil, for frying

Heat olive oil and crushed garlic in a skillet.

In small bowl, beat eggs with 3 tbsp. water.

Set out 2 other bowls--hazelnuts in one, bread crumbs/matza in other.

Flatten chicken breasts with mallet. Slice into strips of desired size.

Season chicken breasts with garlic salt and dip into bread crumbs, then egg, then hazelnuts.

Fry chicken in pan with oil and garlic until thoroughly cooked.

Reserve enough drippings to coat bottom of still-hot skillet. Toss in spinach and cook until spinach is done. Add a splash of lemon juice. Stir to prevent burning.

Personal Notes:
Personal Notes:
I modified this DELICIOUS recipe from a Women's Passover Seder Haggadah introduced to me by my good friend, Ayala. For Pesach, substitute bread crumbs with matza meal crumbs seasoned with garlic salt.




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