Hazelnut Chicken with Cranberry Relish - Our Approach to Senior Living

Hazelnut Chicken with Cranberry Relish
Created by Executive Chef Jaime Fernandez, CEC, CDM, CFPP The Park Lane, A Classic Residence by Hyatt Serves 8
Ingredients: 2-1/2 pounds chicken breast half without skin—cut into 5 oz portions 1/3 pound all-purpose flour 1/4 pound hazelnut—chopped fine paprika thyme black pepper salt 1/3 cup eggs 1/3 cup fat-free half-and-half CRANBERRY RELISH: 1 pound fresh cranberries 4 ounces orange juice 4 ounces orange liqueur 4 ounces sugar 1-1/3 tablespoons orange rind Directions: Trim chicken breast. Mix flour, hazelnuts, paprika, thyme, pepper and salt together. Mix eggs and half-and-half together. Coat chicken in egg mixture, then hazelnut mixture. Saut� chicken in olive oil until golden brown on both sides. Finish in a 350-degree oven until chicken is done. CRANBERRY RELISH: Combine cranberries, orange juice, liqueur, sugar and orange rind in saucepan Stir to combine. Simmer 15 minutes, stirring occasionally. Cook until all the cranberries burst and liquid thickens. Remove from the heat and transfer to a storage container. Refrigerate until ready to serve.
Nutritional Information: Per Serving (excluding unknown items): 392 Calories; 7g Fat (17.4% calories from fat); 31g Protein; 43g Carbohydrate; 3g Dietary Fiber; 114mg Cholesterol; 101mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
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