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Bake & Roast

Hazelnut-Crusted Chicken with Broccoli Gremolata
Ingredients
Broccoli transforms from side dish to lemony, garlicky topper for crispy chicken in this easy dinner. You can also swap out hazelnuts for almonds for an equally crunchy, nutty chicken breading.
1 (12-oz.) package broccoli florets
1/2 cup chopped parsley
2 cloves garlic, minced
1 lemon
1/2 cup + 3 Tbsp. olive oil, divided
1 cup hazelnuts, chopped
1 cup panko bread crumbs
1/2 cup all-purpose flour
2 large eggs
1 lb. boneless, skinless chicken tenders
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Hazelnut-Crusted Chicken with Broccoli Gremolata

Hazelnut-Crusted Chicken with Broccoli Gremolata

Hazelnut-Crusted Chicken with Broccoli Gremolata
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:16 minutes
directions
To a food processor, add broccoli florets. Pulse until coarsely chopped. Add parsley, garlic and zest from lemon. Pulse until finely chopped. Add juice from lemon and 1/2 cup oil. Season with salt and pepper. Pulse a few more times, until combined but not a paste. Pour into a bowl and refrigerate until ready to serve.
Preheat oven to 375 degrees F. In a shallow bowl, combine hazelnuts and panko. Season with salt and pepper and mix to combine. To another shallow bowl, add flour. In a third shallow bowl, beat eggs. Season both bowls with salt and pepper. Working with one piece at a time, dredge chicken in flour, shaking off excess, then dip in eggs. Coat in hazelnut-panko mixture, pressing to adhere. Transfer to a parchment-lined baking sheet.
Heat remaining 3 tablespoons oil in a 12" skillet on medium-high. Add chicken and brown, 2 minutes per side. Transfer chicken to prepared baking sheet and finish cooking in oven, 10 to 12 minutes, until cooked through. Spoon broccoli gremolata over chicken to serve.
Source: Hannaford fresh Magazine, December 2023
 
 
 
 
 
 
 
 
 
 
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