|Makes: 4 servings|
|Serving Size: 4 oz chicken|
|Choices: Carbohydrate 1, Lean Protein 4, Fat 2|
- Makes: 4 servings
- Serving Size: 4 oz chicken
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
|2/3||cup||hazelnuts (for convenience, look for skinned hazelnuts)|
|4||(4-oz) boneless, skinless chicken breasts|
|Olive oil cooking spray|
- Prepare the Dukkah: Preheat the oven to 400 F. Add the hazelnuts toa baking sheet and toast in the oven for 5 to 7 minutes, until lightly browned. If you’re using nuts with skins, remove the nuts from the oven and place them on a clean dish towel. Fold the towel over the nuts and knead gently to remove the skins. Discard the skins.
- Add the hazelnuts; coriander, sesame, and cumin seeds; salt; and pepper to a small skillet. Toast the mixture over medium heat for 2 minutes, until fragrant. Add the nut mixture to a food processor and process just until coarsely chopped. Do not process to a paste.
- For the chicken: Add the flour to a plate. Place the buttermilk and mustard in a shallow bowl and whisk until blended. Add the Dukkah to another plate.
- Coat both sides of each piece of chicken with flour; shake off the excess. Dip the chicken in the buttermilk mixture and then coat with the Dukkah. Discard any unused flour, buttermilk mixture, and Dukkah.
- Add a piece of parchment paper to the baking sheet you used to toast the nuts. Arrange the chicken breasts on the baking sheet. Mist each piece of chicken breast with 2 quick spritzes of olive oil cooking spray. Bake the chicken at 400 F for 25 minutes, or until it is cooked through.