- 2 small skinned and boned chicken breasts
- 1/2 cup peeled hazelnuts
- pinch salt
- 1/3 cup panko breadcrumbs
- 1 teaspoon each: finely grated orange rind, chopped thyme, Dijon mustard
- 1 large egg
- 1 tablespoon water
- freshly ground black pepper to taste
- 4 tablespoons cornflour
To skin hazelnuts, place in a heat-proof bowl in the microwave for 1-2 minutes then shake in a sieve until the skins fall off. Or, wrap in a clean tea towel and rub hard.
Flatten the breasts until they are about 1cm thick. You may want to cut them in half lengthwise.
Pulse the hazelnuts in a food processor until they resemble fine breadcrumbs. Combine with the salt, panko crumbs, orange rind and thyme.
Whisk the mustard, egg, water and black pepper in a shallow bowl. Place the cornflour in another bowl.
Dip the chicken in the cornflour then in the egg mixture then in the nut mixture, coating well. Press it in then chill for 40 minutes.
Preheat the oven to 180°C. Place the chicken breasts in a large oiled baking pan. Bake for about 15 minutes, until cooked.