Hazelnut-Crusted Chicken with Raspberry Sauce

Ingredients

• 4 cups baby salad greens 
• 1 tablespoon coarse kosher salt 
• 1 tablespoon dijon mustard 
• 0.3 cup mint leaves fresh finely chopped
• 3 teaspoons coarsely ground pepper black divided
• 4.5 ounces hazelnuts chopped
• 0.3 cup dijon honey mustard 
• 0.3 cup mayonnaise 
• 0.8 cup panko bread crumbs dried plain (Japanese breadcrumbs)
• 3 tablespoons vegetable oil; peanut oil preferred 
• 0.5 cup raspberries fresh
• 3.5 ounces lightly raspberries fresh packed
• 0.5 cup safflower oil 
• 4 large chicken breast halves boneless skinless
• 1 tablespoon sugar 
• 4 tablespoons butter unsalted ()
• 3 teaspoons water 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender

Directions

1. Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil.
2. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
3. Preheat oven to 375°F.
4. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
5. Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl.
6. Add chicken; coat.
7. Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere.
8. Transfer coated chicken pieces to baking sheet.
9. Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat.
10. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side.
11. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
12. Divide salad greens among 4 plates; top with chicken.
13. Garnish with fresh raspberries and serve raspberry sauce alongside.