I recently joined a buying group called Azure Standard. The group offers some unbelievable prices on a wide variety of items that can be either cost prohibitive or impossible to find at the store. I saw hazelnut flour listed and decided to give it a go. Instead of letting it sit in the pantry, I decided to encrust some chicken for an easy dinner. I made a honey mustard sauce to go with it, but if you want to avoid honey, just use a paleo-friendly mustard or barbecue sauce.
- boneless, skinless chicken breasts - 4, pounded to about 1/2 inch thick
- hazelnut meal - 2 cups
- sea salt - 2 tsp
- paprika - 1 tsp
- onion powder - 1 tsp
- ground mustard (dry) - 1/2 tsp
- cayenne pepper - 1/4 tsp
- freshly ground black pepper - 1/8 tsp
- egg whites - 2
- water - 1 Tbsp
- coconut oil (for frying) - 1/4 cup
- raw honey - 1/4 cup
- Dijon mustard - 1/2 cup
- Preheat oven to 400º F.
- Combine hazelnut meal, salt, paprika, mustard, and peppers in a medium bowl.
- Place egg whites in another medium bowl.
- Heat olive oil in a large skillet over medium heat.
- Dip chicken in egg whites, then dredge with flour mixture.
- Place in skillet and cook for 2 minutes on each side, adding more oil, if needed.
- Transfer to baking sheet and finish in the oven for 10-15 more minutes or until cooked through.
- While chicken cooks, prepare sauce by combining mustard and honey.
- To serve, plate chicken, drizzle with honey, and serve with shredded Napa cabbage and radish salad or your favorite veggie side.