Stuffed hazelnut chickenwith apple cider sauce recipe

Stuffed Hazelnut Chicken>with Apple Cider Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Stuffed Hazelnut Chicken with Apple Cider Sauce recipe is a delightful and flavorful dish that combines the richness of hazelnuts with the tanginess of apple cider. This recipe features tender chicken breasts stuffed with a delicious mixture of ground hazelnuts, herbs, and spices. The dish is then topped with a luscious apple cider sauce that adds a sweet and savory touch. Perfect for a special occasion or a cozy family dinner, this recipe is sure to impress.

Keywords: stuffed hazelnut chicken, apple cider sauce, flavorful, tender, impressive.

stuffed hazelnut chickenwith apple cider sauce recipe details

Stuffed hazelnut chickenwith apple cider sauce recipe, recipe Rating: 4.9
Number of votes:132

Ingredients for Sauce:

3 cups Martinellis sparkling cider

1/2 cup white wine vinegar

1/2 cup cassis liquor

1/2 cup brandy

1/2 cup chicken stock

1-1/2 cup heavy cream

Salt and pepper

Ingredients for Chicken Beasts:

3 whole chicken breasts, boned, skinned, and left in one piece.

2 cloves garlic, minced

3 shallots, minced

1/2 cup minced onions

1 stalk celery, chopped finely

1 cup peeled, cored, and finely chopped apple

4 Tablespoons butter

1/4 cup cassis liquor

2 Tablespoons brandy

1/3 teaspoon minced fresh sage

1/8 teaspoon allspice

Salt and pepper

4 eggs

1/2 cup heavy cream

1/2 cup apple cider

2 cups coarse, fresh bread crumbs

2 cups ground hazelnuts

1 cup fine crackermeal

6 to 8 ounces cream cheese

Peanut oil

Instructions:

Sauce: Boil sparkling cider to reduce to 1 cup. In another saucepan, boil vinegar and cassis to reduce to 1/4 cup. Combine reduced cider, reduced vinegar mixture, brandy, and chicken stock and boil to reduce to 3/4 cup. Add cream and simmer briskly to reduce until mixture thickens and coats a wooden spoon, about 20 minutes. Salt and pepper to taste.

Chicken Breasts: Between sheets of waxed paper, pound chicken breasts to flatten. Saute garlic, shallots, celery, and apple in butter over medium-low heat until soft, but not brown (about 10 minutes). Allow to cool. Mix in 2 eggs, cream, and cider. Mix in bread crumbs. Season with salt and pepper. Spread stuffing over chicken breasts. Place teaspoon of cream cheese on top of stuffing. Beginning with widest part, roll up breasts firmly. Beat 2 eggs; mix hazelnuts and crackermeal. Dip stuffed chicken breasts in eggs, then in hazelnut crackermeal mixture. Heat oil. When hot, brown chicken breasts. Place on cookie sheet. Bake for 35 to 45 minutes or until thermometer reaches internal temperature of 165 degrees. Place on serving dish. Spoon apple cider sauce over top.

Serves: 6