Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray - cooking recipe

Ingredients

2 1/2 tablespoons flour
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites, beaten
1 cup chopped hazelnuts
4 (6 ounce) boneless skinless chicken breasts
salt
fresh ground black pepper or tri-color pepper
2 tablespoons extra virgin olive oil
3/4 cup whole milk
1/2 cup crumbled gorgonzola
2 tablespoons chopped fresh sage leaves, plus extra for garnish (substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available, or you may substitu)

Preparation

Preheat oven to 325 degrees F.
In a shallow dish, combine the flour, poultry seasoning, and garlic powder.
In another shallow dish or bowl, beat the egg white (we substituted 1 large egg, beaten).
In another shallow dish place the chopped hazelnuts.
Over medium-high temperature, heat a non-stick skillet with an oven-safe handle.
Season the uncooked chicken pieces with the salt and freshly ground pepper.
Dredge the seasoned chicken in the flour mixture, then the egg, then press the meat into the nuts on both sides (gently pressing to get the nuts to adhere); set chicken pieces on a plate, then thoroughly wash your hands in hot water and soap.
Add the olive oil to the preheated pan, then add the prepared chicken.
Brown the encrusted chicken pieces on the stove about 2 minutes per side, then place the entire skillet into the preheated oven and complete the cooking, about 8 minutes, until chicken juices run clear.
While chicken is cooking, warm the milk in a small saucepan over medium heat; add the Gorgonzola and stir, melting it into the milk, then add the sage and let simmer for 5 minutes.
When chicken is done, place the pieces on serving plates then pour sauce over each serving, then garnish with additional chopped sage.