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Orange-Hazelnut Chicken




Source of Recipe


Maryana Vollstedt


List of Ingredients




1 C. dry bread crumbs
1/4 C. finely chopped toasted hazelnuts or almonds
1/2 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. freshly ground pepper
3 T. chopped fresh parsley
2 T. butter
1/4 C. freshly squeezed orange juice
4 to 6 skinned and boned chicken breasts halves
Orange slices for garnish
Fresh parsley sprigs for garnish


Recipe



Preheat oven to 350*F.
On a sheet of wax paper, combine bread crumbs, nuts, seasonings, and parsley.

In a small skillet over medium heat, melt butter and add orange juice. Remove from heat.

dip chicken, one piece at a time, in butter and juice mixture and then toss in crumb-nut mixture.
Place in a 7-1/2 by 11-3/4 inch baking dish lightly coated with cooking spray or oil.
Pour any leftover butter and juice mixture over chicken.

Bake, uncovered, until chicken is golden and crisp and is no longer pink in the center, about 35 minutes.
Transfer to a plate and garnish with orange slices and parsley.

Serves 4.