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Hazelnut Crusted Chicken With Gorgonzola Sauce – Rachael Ray

There’s something undeniably comforting about a perfectly cooked piece of chicken, especially when it’s enveloped in a crunchy, nutty crust and bathed in a creamy, decadent sauce. I remember making this dish for the first time on a chilly autumn evening. The aroma of toasted hazelnuts mingled with the pungent scent of Gorgonzola, filling the kitchen with a warmth that instantly chased away the evening’s chill. It was a revelation – simple ingredients transformed into a dish that felt both elegant and deeply satisfying.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4
Yield: 4 chicken breasts
Dietary Type: Not Gluten-Free

Ingredients

2 ½ tablespoons flour
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites, beaten (or 1 large egg, beaten)
1 cup chopped hazelnuts
4 (6 ounce) boneless skinless chicken breasts
Salt, to taste
Freshly ground black pepper or tri-color pepper, to taste
2 tablespoons extra virgin olive oil
¾ cup whole milk
½ cup crumbled Gorgonzola
2 tablespoons chopped fresh sage leaves, plus extra for garnish (or 1 teaspoon dried sage)

Equipment Needed

Shallow dishes or bowls
Non-stick skillet with an oven-safe handle
Small saucepan
Whisk
Measuring cups and spoons
Serving plates

Instructions

Preheat your oven to 325 degrees F (160 degrees C). Ensuring the oven is properly preheated is crucial for even cooking of the chicken.
In a shallow dish, combine the flour, poultry seasoning, and garlic powder. Mix these dry ingredients thoroughly to ensure even coating of the chicken.
In another shallow dish or bowl, beat the egg whites (or the one whole egg). Beating the egg whites lightly will help them adhere better to the chicken.
Place the chopped hazelnuts in a third shallow dish. Make sure the hazelnuts are finely chopped for a better crust.
Over medium-high heat, preheat a non-stick skillet with an oven-safe handle. Using an oven-safe skillet is essential for transferring the chicken directly from the stovetop to the oven.
Season the chicken breasts with salt and freshly ground pepper to taste. Season generously as this is your chance to build the flavor profile.
Dredge the seasoned chicken in the flour mixture, then dip it in the egg, and finally press the meat into the hazelnuts on both sides, gently pressing to get the nuts to adhere. Ensuring the hazelnuts are firmly pressed onto the chicken will create a beautiful and flavorful crust. Set the coated chicken pieces on a plate, and thoroughly wash your hands with hot water and soap.
Add the olive oil to the preheated skillet, then add the prepared chicken. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.
Brown the encrusted chicken pieces on the stove for about 2 minutes per side. Achieving a golden-brown color on the stovetop adds depth of flavor and enhances the final presentation.
Place the entire skillet into the preheated oven and continue cooking for about 8 minutes, or until the chicken juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).
While the chicken is cooking in the oven, warm the milk in a small saucepan over medium heat. Don’t let the milk boil.
Add the Gorgonzola to the warmed milk and stir, melting it into the milk until smooth. The Gorgonzola should melt easily into the warm milk, creating a rich and creamy sauce.
Add the chopped sage to the sauce and let it simmer for 5 minutes. Simmering the sage in the sauce infuses it with its aromatic flavor. If using dried sage, stir it in now.
Once the chicken is done, place the pieces on serving plates.
Pour the Gorgonzola sauce over each serving of chicken.
Garnish with additional chopped sage before serving. The fresh sage adds a pop of color and freshness to the dish.

Expert Tips & Tricks

Nut Prep: Toasting the hazelnuts before chopping them deepens their flavor and adds a richer, more aromatic note to the crust. Spread the hazelnuts on a baking sheet and toast in a 350°F (175°C) oven for about 8-10 minutes, or until fragrant and lightly browned. Let them cool slightly before chopping.
Even Cooking: To ensure even cooking, lightly pound the chicken breasts to an even thickness before coating them. This will help them cook at the same rate.
Sauce Consistency: If the Gorgonzola sauce is too thick, add a splash of milk to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it slightly.
Flavor Boost: For an extra layer of flavor, try adding a pinch of red pepper flakes to the flour mixture.
Make-Ahead Tip: The Gorgonzola sauce can be made ahead of time and reheated gently before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Serving & Storage Suggestions

Serve the Hazelnut Crusted Chicken immediately while it’s hot and the crust is crispy. A side of roasted vegetables, such as asparagus or Brussels sprouts, or a simple salad would perfectly complement the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake the chicken in a preheated oven at 350°F (175°C) until warmed through, or gently heat in a skillet. Reheating in the microwave is also an option, but the crust may lose some of its crispness. The sauce can be reheated in a saucepan over low heat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	583.1 kcal	N/A
Calories from Fat	342 g	59%
Total Fat	38.1 g	58%
Saturated Fat	7.4 g	37%
Cholesterol	126.1 mg	42%
Sodium	480.6 mg	20%
Total Carbohydrate	12.9 g	4%
Dietary Fiber	3.5 g	14%
Sugars	4 g	N/A
Protein	48.7 g	97%

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nut-Free: If you have a nut allergy, use crushed pretzels or panko breadcrumbs instead of hazelnuts for the crust.
Cheese Variation: If you’re not a fan of Gorgonzola, try using crumbled goat cheese or blue cheese for a similar tangy flavor.
Herb Variation: Experiment with different herbs in the sauce, such as thyme or rosemary, instead of sage.
Spice it Up: Add a pinch of cayenne pepper to the flour mixture for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken breasts for this recipe?
A: Yes, but be sure to thaw them completely before cooking. Pat them dry with paper towels before coating them to ensure the crust adheres properly.

Q: What can I do if the hazelnuts are falling off the chicken while cooking?
A: Make sure you are pressing the hazelnuts firmly onto the chicken. You can also lightly spray the coated chicken with cooking spray before browning it in the skillet.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the chicken ahead of time by coating it in the flour, egg, and hazelnut mixture. Store it in the refrigerator for up to 2 hours before cooking. The sauce can also be made ahead of time and reheated.

Q: What wine pairs well with Hazelnut Crusted Chicken and Gorgonzola Sauce?
A: A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio would complement the richness of the dish and the tanginess of the Gorgonzola.

Q: Can I bake the chicken entirely in the oven instead of searing it first?
A: While searing adds a lot of flavor, you can bake the chicken in the oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.

Final Thoughts

This Hazelnut Crusted Chicken with Gorgonzola Sauce is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Don’t be intimidated by the seemingly complex flavors – this recipe is surprisingly easy to make, and the results are truly impressive. I encourage you to give it a try and let your creativity shine through with variations and substitutions. I’d love to hear your feedback and see your own unique twists on this delicious dish. Happy cooking!

Hazelnut Crusted Chicken With Gorgonzola Sauce – Rachael Ray Recipe