Hazelnut and Horseradish-Crusted Chicken with Wisconsin Asiago Mushroom Sauce

    Published: 06-16-2009
    Views: 18,200
    Chef Amy Riolo with the Horseradish Information Council shows you how to make hazelnut and horseradish crusted chicken breast with Wisconsin asiago and mushroom sauce.

    Amy Riolo: Hi! I'm Chef Andria Lo with the Horseradish Information Council. Today, I'm going to show you how to make hazelnut and horseradish crust in chicken breast with Wisconsin asiago and mushroom sauce.

    So we'll begin making our chicken by preheating our oven to 400 degrees and now the first thing that I need to do is to make my filling. This is delicious filling with 11/2 cups grated Wisconsin asiago cheese, half a cup sun-dried tomatoes sliced. You can just mix that up and now I'm going to grease my baking sheet and in this recipe we're using canola and then next we can fill our chicken breast.

    So these are the chicken breast. 4 boneless chicken breast halves, pounded thin. I am gong to use about a third of this mixture on each one. So now I've my skewers and these have been soaked in water, because they were wooden. We are just going to make sure they don't burn in the oven. So I'm just going to roll these up, not to tightly and then I'll use my skewers just to go away through the middle and hold it together. So, this is what you're looking for so that it stays closer during cooking.

    So I'm just going to kind of spread them out of a little bit and give them room to cook and then I'm going to make a schmear which will go on top. The first thing I'm going to do is use about a half a cup of our plain breadcrumbs and then I've got one quarter cup hazelnuts, chopped and toasted, 2 tablespoon onion or shallots, minced, 1 tablespoon parsley minced, 11/2 tablespoons of your favorite brand prepared horseradish and I'm going to use a few tablespoons of canola oil, just to hold everything together.

    So here we have our paste as you can see it. It already smells wonderful. So I'm just going to take a big rounded tablespoon full like this and just keep it right on to my chicken and kind of press it down. First, I want to make sure that they're all coated and then once I do that I'll come around and spread a little bit more on.

    So now that this mixture is really incorporated well on our crust, what I'm going to do is just stir up my two tablespoon of butter, melted. I'm just going to drizzle that on top and that's going to help our crust to get nice and golden brown. Now I'm going to bake this at 400 degrees for 20 to 25 minutes until they're nice and golden and cooked through.

    So let's begin our mushroom sauce by hitting our butter in our pan and let that melt and once the butter coats the bottom of the pan I can add in my onion, 3 tablespoons minced onion. We are just going to saut the onion for about 2 to 3 minutes until it gets golden.

    So now the onion is starting to turn color and I can smell the aroma starting to perfume the air. So that's how we know it's time to add our mushrooms. 4 cups sliced shiitake or cremini mushrooms. That's about 10 ounces. So we'll just turn this around and make sure that we get them covered in butter and that the onion is distributed around, stir about 3 to 4 minutes. Now we can add in 1 cup of dry red wine. You're just going to stir this around really quickly. Once the fumes die off you want to just let this cook for few more minutes just until about half of the wine is absorbed.

    So now our wine has reduced by half, we can go ahead and add in our stock. 2 cups chicken stock. So this is going to come for boil and then we going to let it simmer for about 5 minutes or until the sauce becomes thick and the mushrooms are cooked through.

    So now our mushroom have been cooking down for about 5 minutes and you can see they've just gotten smaller and really started to absorb more of our liquid. So what I'm going to do is add in our 11/2 cup hazelnuts, chopped and toasted. This is really going to make that sauce thick enough to give us a nice body and a lot of flavor. Now I'm going to add in 2 teaspoons honey and a tablespoon of horseradish. Then we will finish our sauce with remaining 3 tablespoons of butter.

    So now we've finished cooking our sauce, we can go ahead and plate up our chicken. As you see I've put down the spinach, which has been sauted and a teaspoon olive oil until lightly wilted and then we've our chicken breast. I'm just going to layer a little bit of the mushrooms right around the bottom here. So here you have our hazelnut and horseradish crusted chicken breast with Wisconsin asiago and mushroom sauce.

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