Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray

“This dish was prepared in the same episode of "30 Minute Meals" as the prosciutto-wrapped endive I've also entered here at RecipeZaar, so I went ahead and fixed them for dinner on the same day. :) Delicious! Hazelnuts are very well known and often used in cuisine of the Pacific Northwest, so I was happy to be utilizing them. Not to forget that I got to add stinky cheese, too!! (YUM!)”

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. In a shallow dish, combine the flour, poultry seasoning, and garlic powder.
  3. In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten).
  4. In another shallow dish place the chopped hazelnuts.
  5. Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
  6. Season the uncooked chicken pieces with the salt and freshly ground pepper.
  7. Dredge the seasoned chicken in the flour mixture, then the egg, then press the meat into the nuts on both sides (gently pressing to get the nuts to adhere); set chicken pieces on a plate, then thoroughly wash your hands in hot water and soap.
  8. Add the olive oil to the preheated pan, then add the prepared chicken.
  9. Brown the encrusted chicken pieces on the stove about 2 minutes per side, then place the entire skillet into the preheated oven and complete the cooking, about 8 minutes, until chicken juices run clear.
  10. While chicken is cooking, warm the milk in a small saucepan over medium heat; add the Gorgonzola and stir, melting it into the milk, then add the sage and let simmer for 5 minutes.
  11. When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.

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