Hazelnut Crusted Chicken & Havarti à l'Orange
- prep time 20 min
- total time 35 min
- serves 6
1 cup (250 mL) very finely chopped hazelnuts (filberts)
⅓ cup + 1 tbsp (90 mL) grated Canadian Parmesan
1 teaspoon (5 mL) paprika
6 boneless, skinless chicken breast halves, flattened
1 egg, beaten
⅓ cup (75 mL) butter
6 thin slices Canadian Havarti
6 green onions, thinly sliced
1 cup (250 mL) orange juice
¼ cup (60 mL) Grand Marnier or other orange liqueur
2 teaspoons (10 mL) cornstarch
1. Combine nuts, Canadian Parmesan and paprika in shallow dish. Dip chicken in egg then coat with nut mixture.
2. Melt 2 tbsp (30 mL) of the butter in large frypan over medium-high heat. Cook half the chicken 2 minutes per side or until no longer pink in centre; remove from pan. Repeat using 2 tbsp (30 mL) more butter and remaining chicken. Place chicken on serving platter; top with slices of Canadian Havarti and place in 250 F (120 C) oven to keep warm.
3. Add remaining 1 tbsp (15 mL) butter to pan and sauté onions until tender. Combine orange juice, Grand Marnier or other orange liqueur and cornstarch; add to pan. Cook and stir, scraping up brown bits in the pan, until mixture boils and thickens. Salt and pepper to taste. To serve, pour sauce over chicken.