*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I loved this recipe but BEWARE. I followed the suggestions to double the sauce but don't do it all at once because I had a flame up to my ceiling! I never used brandy so I am lucky I still have eyebrows! Add the brandy a little at a time and let it burn off. This tastes excellent and looks a lot more difficult than it is. I used the same recipe on Salmon (no breading just the hazelnuts) and i loved it.
Thanks Dave for a great chicken recipe. I used brandy and whatever other liquer I had on hand - I don't think it has to be hazelnut liquer to taste good. I made this as a mid week dinner and impressed everyone. The chicken was very moist and tender and the hazelnuts in the crust had a great flavour - and I don't normally like nuts! Even warmed up the next day it still tasted great! Thanks!
My husband thought this merited a 4 so I will give it that. In my opinion though it was not that great. The bourbon chicken that I made last week surpasses this recipe by leaps and bounds (see reviews). This was pretty but I thought the hazelnut flavor was a bit overwhelming. Again my husband liked it.
So easy to prepare once you have all the ingredients. But I don't think that it's meant for 2 servings...more like 4! The Frangelico is really sweet so I think next time I'll use more brandy than the Frangelico. My mom who's not fond of chicken was thoroughly impressed and made it tonight for some of her friends!