Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray

Ingredients

• 2 1/2 tablespoons flour
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 2 large egg whites, beaten
• 1 cup chopped hazelnuts

• 4 (6 ounce)  boneless skinless chicken breasts
• salt
• fresh ground black pepper or tri-color pepper
• 2 tablespoons extra-virgin olive oil
• 3/4 cup whole milk
• 1/2 cup crumbled gorgonzola
• 2 tablespoons chopped fresh sage leaves, plus extra for garnish (substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available, or you may substitu)

Directions

1. 1

   Preheat oven to 325 degrees F.

2. 2

   In a shallow dish, combine the flour, poultry seasoning, and garlic powder.

3. 3

   In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten).

4. 4

   In another shallow dish place the chopped hazelnuts.

5. 5

   Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.

6. 6

   Season the uncooked chicken pieces with the salt and freshly ground pepper.

7. 7

   Dredge the seasoned chicken in the flour mixture, then the egg, then press the meat into the nuts on both sides (gently pressing to get the nuts to adhere); set chicken pieces on a plate, then thoroughly wash your hands in hot water and soap.

8. 8

   Add the olive oil to the preheated pan, then add the prepared chicken.

9. 9

   Brown the encrusted chicken pieces on the stove about 2 minutes per side, then place the entire skillet into the preheated oven and complete the cooking, about 8 minutes, until chicken juices run clear.

10. 10

    While chicken is cooking, warm the milk in a small saucepan over medium heat; add the Gorgonzola and stir, melting it into the milk, then add the sage and let simmer for 5 minutes.

11. 11

    When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.