Preheat oven to 350°F (180°C).
Score skin of breasts in a crosshatch pattern. Season.
Heat a skillet on medium; put breasts skin-side down in hot skillet.
Cook 10 minutes or until skin is browned. Turn breasts over and cook 30 seconds.
Drain off excess fait and reserve pan juices
Place breasts skin-side up on a baking sheet.
Bake 5 minutes. When breasts are done, keep them warm 5 minutes.
Brown bread both sides in olive oil. Pat dry with paper towels.
Transfer to a food processor and reduce to coarse breadcrumbs. Add remaining ingredients except honey.
Pulse until ingredients are well blended.
Coat breasts with honey. Cover each breast with 2 Tbsp. (30 mL) hazelnut mixture.
Cut breasts into thin slices and serve with pan juices flavoured with a bit of hazelnut oil.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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