Hazelnut Chicken

Recipe courtesy of Chef Bruce Corson

Hazelnut Chicken

6 Chicken breasts (6 to 8 ounces)

8 oz. Cream cheese

1 Granny Smith apple

2 Celery stalks

½ Onion (diced)

4 oz. Sourdough bread (cut into ½ inch cubes)

1 tsp. Rubbed sage

1 tsp. Rosemary

1 cup Cracker meal

½ cup Hazelnuts (ground)

4 Eggs

Flour for dusting

Salt and pepper

Peanut oil

For sauce:

2 cups Martinelli’s sparkling cider

1 cup White wine vinegar

½ cup Crème de cassis

¼ cup Apple Jack brandy

½ cup Chicken stock

1 cup Heavy cream

Pound out chicken breast between 2 sheets of plastic wrap. Begin the stuffing by peeling apple and dicing into ¼ inch cubes. Do the same with celery and onion. At the same time, microwave cream cheese until soft. Sauté apple and vegetable mix until onions are translucent. Add cream cheese and bread crumbs; season with rosemary, sage, salt and pepper. Remove from heat. Place chicken breast lengthwise and spread 2 oz. of filling down the center. Roll up the chicken breast, filling-side in. Dust with flour, dip in egg wash, then bread in cracker meal and ground hazelnuts. Pan fry until lightly browned, then bake at 400 degrees for 15 minutes.

For Sauce: Reduce Martinelli’s and vinegar in 2-quart saucepot. At the same time, reduce cassis and chicken stock by half. Reduce cider and vinegar to half as well. Combine liquids, adding heavy cream and continue to reduce. Season to taste with apple brandy (Apple Jack).

Present hazelnut chicken roulade by slicing in half to expose the filling inside, then finish with the sauce over the chicken.