To skin hazelnuts, place in a heat-proof bowl in the microwave for 1-2 minutes then shake in a sieve until the skins fall off. Or, wrap in a clean tea towel and rub hard. Hazelnuts are sometimes called filberts or cobs in the USA and England.
Ingredients
| 2 small | Chicken breasts, skinned and boned (Main) |
| ½ cup | Hazelnuts, peeled (Main) |
| 1 pinch | Salt |
| ⅓ cup | Panko breadcrumbs |
| 1 tsp | Orange rind, finely grated (Main) |
| 1 tsp | Chopped thyme |
| 1 tsp | Dijon mustard |
| 1 large | Egg |
| 1 Tbsp | Water |
| 4 Tbsp | Cornflour |
Directions
- Flatten the breasts until they are about 1cm thick. You may want to cut them in half lengthwise.
- Pulse the hazelnuts in a food processor until they resemble fine breadcrumbs. Combine with the salt, panko crumbs, orange rind and thyme.
- Whisk the mustard, egg and water and season with black pepper in a shallow bowl. Place the cornflour in another bowl.
- Dip the chicken in the cornflour, then in the egg mixture, then in the nut mixture, coating well. Press it in then chill for 40 minutes.
- Preheat the oven to 180C. Place the chicken breasts in a large oiled baking pan. Bake for about 15 minutes, until cooked.