Best 6 Hazelnut Crusted Chicken With Gorgonzola Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Feast your senses on a culinary journey that harmonizes the delicate crunch of hazelnuts with the rich, tangy flavor of gorgonzola cheese. Our hazelnut-crusted chicken with gorgonzola sauce is an orchestra of textures and tastes, where the crispy, golden-brown crust yields to tender, juicy chicken, all while basking in a creamy, flavorful gorgonzola sauce. This main course is a symphony of flavors, perfect for a special occasion or an indulgent weeknight meal.

But that's not all! This article offers a treasure trove of other delectable recipes that showcase the versatility of hazelnuts and gorgonzola. From the nutty sweetness of hazelnut cookies to the sharp, savory elegance of gorgonzola bruschetta, each recipe is a testament to the culinary magic that happens when these two ingredients come together.

Let's cook with our recipes!

HAZELNUT CHICKEN



Hazelnut Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
One 4-pound chicken, cut into 8 pieces
Kosher salt
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 tablespoons hazelnut liqueur
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
1 cup smashed Cerignola olives
1/2 cup dried figs, quartered
3 sprigs fresh oregano
1/2 cup chopped, peeled hazelnuts
1/4 cup fresh Italian parsley, chopped

Steps:

  • Heat a 5 1/2-quart braising pan over medium-high heat. Add the oil to the pan and continue to heat. Using a paper towel, dry the chicken pieces well. Season all sides of the chicken with 1 1/2 teaspoons salt. Add the chicken to the hot pan skin-side down, and cook until the skin is golden brown and the chicken releases easily from the pan, about 4 minutes. Flip the chicken and cook the other side until nicely browned, about 4 minutes more. Transfer the chicken to a plate and set aside.
  • To the hot pan, add the carrots, celery and onion. Cook, stirring often with a wooden spoon, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the hazelnut liqueur and balsamic vinegar to the pan and cook, scraping up all the brown bits that may have stuck to the bottom of the pan. Simmer until the liquid is reduced by half, about 2 minutes. Stir in the chicken broth, olives, figs and oregano. Nestle the chicken pieces into the vegetables skin-side down and simmer, covered, for 30 minutes, flipping the chicken halfway through.
  • Transfer the braised chicken to a clean platter to rest. Simmer the sauce until reduced slightly, about 5 minutes. Pour the sauce over the chicken and sprinkle with the hazelnuts and parsley.

HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE



Hazelnut-Crusted Chicken with Raspberry Sauce image

Provided by Anna Pump

Categories     Blender     Chicken     Roast     High Fiber     Raspberry     Summer     Hazelnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Raspberry sauce:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries

Steps:

  • For raspberry sauce:
  • Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
  • For chicken:
  • Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
  • Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
  • Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
  • Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
  • Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE - RACHAEL RAY



Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray image

This dish was prepared in the same episode of "30 Minute Meals" as the prosciutto-wrapped endive I've also entered here at RecipeZaar, so I went ahead and fixed them for dinner on the same day. :) Delicious! Hazelnuts are very well known and often used in cuisine of the Pacific Northwest, so I was happy to be utilizing them. Not to forget that I got to add stinky cheese, too!! (YUM!)

Provided by Julesong

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Preheat oven to 325 degrees F.
  • In a shallow dish, combine the flour, poultry seasoning, and garlic powder.
  • In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten).
  • In another shallow dish place the chopped hazelnuts.
  • Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
  • Season the uncooked chicken pieces with the salt and freshly ground pepper.
  • 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.
  • Add the olive oil to the preheated pan, then add the prepared chicken.
  • 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.
  • 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.
  • When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.

Nutrition Facts : Calories 583.1, Fat 38.1, SaturatedFat 7.4, Cholesterol 126.1, Sodium 480.6, Carbohydrate 12.9, Fiber 3.5, Sugar 4, Protein 48.7

HAZELNUT-CRUSTED CHICKEN WITH GORGONZOLA SAUCE



Hazelnut-Crusted Chicken with Gorgonzola Sauce image

Categories     Bread     Sauce     Chicken     Side     Hazelnut     Simmer

Yield 4 servings

Number Of Ingredients 11

2 tablespoons flour (hey, there's no bread crumbs, get over the 2 tablespoons!)
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites
1 cup chopped hazelnuts
4 6-ounce boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 cup whole milk
1/2 cup Gorgonzola cheese
2 tablespoons chopped fresh sage or 1 teaspoon dried sage, for garnish

Steps:

  • Preheat the oven to 325°F.
  • Mix the flour, poultry seasoning, and garlic powder on a dish. Beat the egg whites in a shallow plate or bowl. Place the hazelnuts on a piece of wax paper or plastic spread on a cutting board or work surface.
  • Preheat a nonstick skillet with an oven-safe handle over medium to medium-high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn them in the egg whites, then press the breasts into the nuts on both sides. Wash hands. Add EVOO to the pan and add the chicken. Brown the nuts-crusted chicken for 2 minutes on each side, then transfer to the oven and finish cooking the chicken through, 8 to 10 minutes. While the chicken cooks, start the recipe for Prosciutto-Wrapped Endive and Radicchio, page 193.
  • Shortly before serving, warm the milk over medium heat in a small pot. Add the cheese and melt it into the milk. If using dried sage, stir it into the sauce. Simmer for 5 minutes.
  • To serve, place the chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped fresh sage, if using.

HAZELNUT CRUSTED CHICKEN WITH RASPBERRY SAUCE



Hazelnut Crusted Chicken With Raspberry Sauce image

Make and share this Hazelnut Crusted Chicken With Raspberry Sauce recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

3/4 cup lightly packed fresh raspberry
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 teaspoons water
1 cup chopped hazelnuts
3/4 cup panko breadcrumbs
1 tablespoon coarse kosher salt
1 teaspoon coarse kosher salt
3 teaspoons fresh coarse ground black pepper
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large boneless skinless chicken breast halves, butterflied
4 tablespoons unsalted butter
3 tablespoons peanut oil
4 cups baby greens
1/2 cup fresh raspberry

Steps:

  • For the Raspberry Sauce: Puree the 3/4 cup raspberries, white wine vinegar and sugar in a blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
  • For the Chicken: Preheat oven to 375°F Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in a shallow bowl.
  • Mix the honey mustard, mint leave, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in a bowl. Add chicken; coat.
  • Dip chicken pieces, 1 at a time, into crumb, nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieced to baking sheet.
  • Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on a rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
  • Divide salad greens among four plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

Nutrition Facts : Calories 997.8, Fat 80.9, SaturatedFat 14.4, Cholesterol 109.9, Sodium 2795.1, Carbohydrate 38.9, Fiber 7.6, Sugar 12.2, Protein 34.1

CHICKEN GORGONZOLA



Chicken Gorgonzola image

Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!

Provided by Spirited Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 17

1 cup fresh basil leaves
2 ½ tablespoons extra-virgin olive oil
2 ½ tablespoons chopped walnuts
2 ½ tablespoons grated Parmesan cheese
3 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
1 cup sliced baby bella mushrooms
½ cup thinly sliced onion
2 cloves garlic, minced
½ cup Gorgonzola cheese, divided
¼ cup white wine
½ lemon, juiced
2 tablespoons chicken broth
1 teaspoon brown sugar
salt and ground black pepper to taste
2 tomatoes, seeded and chopped

Steps:

  • Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
  • Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
  • Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
  • Serve each chicken breast on a plate topped with sauce.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g

Tips:

  • To ensure even cooking, use a meat mallet to pound the chicken breasts to an even thickness.
  • For a crispier crust, press the hazelnut mixture firmly onto the chicken before baking.
  • To prevent the sauce from curdling, slowly whisk in the cream and gorgonzola cheese over low heat.
  • If the sauce becomes too thick, add a little milk or chicken broth to thin it out.
  • Serve the chicken with roasted vegetables or a side salad for a complete meal.

Conclusion:

This hazelnut-crusted chicken with gorgonzola sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of crispy chicken, nutty crust, and creamy sauce is sure to impress your guests. With a little planning and effort, you can easily create this restaurant-quality meal at home. So next time you're looking for a dish that is both impressive and delicious, give this hazelnut-crusted chicken with gorgonzola sauce a try.

Related Topics