• 2 whole boneless chicken breasts
  • 1/2 cup butter (clarified if available)
  • 1/2 cup fine dry bread crumbs (or unsalted cracker crumbs)
  • 2 tsp. seasoned salt
  • 1 tsp. parsley flakes
  • 1/4 cup whole hazelnuts
  • 1 egg, beaten
  • 1/2 cup Frangelico liqueur
  1. Cut the chicken breasts in half and remove the skin. Cut each into 2 equal slices or fillets, lengthwise. Pound to half the original thickness. Melt the butter in a heavy skillet. Combine the crumbs, salt and parsley in a shallow bowl. Put the nuts through the blender or food processor and add to the crumb mixture. Dip the chicken fillets first in the beaten egg then in the crumb mixture. Sauté in the hot butter on both sides (about 7-8 minutes total). Reduce the heat and pour the Frangelico into the pan - not over the chicken. Cook 1 minute and serve at once. Serves 4
Another poster on this and TOH BB created this recipe. She is called Blueribbon and it is the most wonderful tasting chicken. Perfect if you are triying to impress company. I couldn't find it posted on here. I loved it and have given the recipe to many. Thanks Blueribbon.