Hazelnut Crusted Chicken Breasts

4 boneless chicken breast halves, without skin
2 eggs
2 tablespoons butter, melted
1/2 teaspoon Cajun seasoning
3/4 cup panko bread crumbs
3/4 cup chopped hazelnuts or pecans
1 teaspoon Cajun seasoning
1/4 teaspoon dried leaf thyme
1/4 teaspoon salt

Heat oven to 375 degrees. Lightly grease a shallow baking pan.

Wash chicken and pat dry; trim off any excess fat. Put chicken breasts between 2 sheets of plastic wrap or in a food storage bag; pound lightly just to thin out to an even thickness. In a shallow bowl, beat eggs and butter together with 1/2 teaspoon Cajun seasoning.

In a food processor, combine the bread crumbs, nuts, 1 teaspoon Cajun seasoning, thyme, and salt. Pulse several times, until crumbs are fine and mixture is well blended. Put crumbs in a shallow bowl.

Dip chicken in the egg mixture, coating thoroughly, then into the crumb mixture, turning to coat well.

Place in the prepared baking pan. Bake for 20 to 25 minutes, until the chicken breasts are browned and cooked through.


- Diana Rattray