Hazelnut-Crusted Chicken with Gorgonzola Sauce

• 2 tablespoons flour (hey, theres no bread crumbs, get over the 2 tablespoons!)
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 2 large egg whites
• 1 cup chopped hazelnuts
• 4 6-ounce boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 cup whole milk
• 1/2 cup Gorgonzola cheese
• 2 tablespoons chopped fresh sage or 1 teaspoon dried sage, for garnish

1. Preheat the oven to 325F.
2. Mix the flour, poultry seasoning, and garlic powder on a dish.
3. Beat the egg whites in a shallow plate or bowl.
4. Place the hazelnuts on a piece of wax paper or plastic spread on a cutting board or work surface.
5. Preheat a nonstick skillet with an oven-safe handle over medium to medium-high heat.
6. Season the chicken with salt and pepper.
7. Turn in flour to dust the breasts, then turn them in the egg whites, then press the breasts into the nuts on both sides.
8. Wash hands.
9. Add EVOO to the pan and add the chicken.
10. Brown the nuts-crusted chicken for 2 minutes on each side, then transfer to the oven and finish cooking the chicken through, 8 to 10 minutes.
11. While the chicken cooks, start the recipe for Prosciutto-Wrapped Endive and Radicchio, page 193.
12. Shortly before serving, warm the milk over medium heat in a small pot.
13. Add the cheese and melt it into the milk.
14. If using dried sage, stir it into the sauce.
15. Simmer for 5 minutes.
16. To serve, place the chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece.
17. Garnish with chopped fresh sage, if using.

flour, poultry seasoning, garlic, egg whites, hazelnuts, chicken breasts, salt, extravirgin olive oil, milk, gorgonzola cheese, fresh sage

Taken from www.epicurious.com/recipes/food/views/hazelnut-crusted-chicken-with-gorgonzola-sauce-374835 (may not work)