HAZELNUT CRUSHED CHICKEN TENDER ENJOY DAN:

           HAZELNUT CRUSTED CHICKEN TENDERS by CHEF DAN:

Serves 4

INGREDIENTS:

Cooking spray

2 teaspoon Dijon mustard

1 egg

1/2-cup Panko

1/3-cup toasted and finely chopped hazelnuts

1-1/2-teaspoon dried sage

1/2- teaspoon EACH garlic powder and ginger powder

1-pound skinless, boneless chicken tender

4 teaspoon olive oil, divided

1 shallot, chopped

3/4-cup chicken stock

1-cup-Pinot Gris wine or ruby port or other sweet wine

1/4-cup tart cranberries

 2 teaspoons EACH butter, and balsamic vinegar

DIRECTIONS; (PREHEAT OVEN TO 425 F)

1.   Place a wire rack on a baking sheet; coat with Pam.

2.   Combine mustard and egg in a dish, stirring with a whisk.

3.   Combine Panko and the next 4 ingredients in a bowl.

4.   Sprinkle chicken with salt and pepper to taste.

5.   Dip chicken in egg mixture; dredge in panko mixture, pressing to adhere.

6.   Add 1 tablespoon oil to a skillet over medium-heat and when sizzling.

7.   Add chicken tender and 2 minutes on each side or until browned.

8.   Place chicken on prepared rack and bake at 425 for 12-15 minutes.

9.   Whip skillet clean and add remaining 1 teaspoons oil to the skillet.

10  Add shallot and sauté for 1-2 minutes.

11  Add chicken stock, wine, and cranberries; bring to a boil.

12  Reduce heat to simmer for 4 minutes or until liquid has reduced by half

13  Remove from heat and add butter and balsamic vinegar.

14  Stirring until butter melts.

15  Spoon mixture over baked chicken tenders.

ENJOY DAN:                                               EATING VEGTABLES AND CHICKEN!!