Chopped Hazelnut and panko-crusted chicken is an earthy, comforting dish for any occasion. Dijon mustard keeps the chicken moist, while our flavorful Poultry Seasoning adds an herbaceous, woodsy note.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Preheat oven to 425°F. Spray baking sheet with cooking spray.
Combine mustard and egg in shallow bowl. Place panko, hazelnuts and Poultry Seasoning in separate shallow dish and season with salt and pepper.
Season chicken generously with salt and pepper. Dip chicken in egg mixture, then dredge in panko mixture, pressing to adhere bread crumbs.
Heat oil in large, heavy-bottomed skillet over medium-high heat. When oil is shimmering, add chicken and cook for 3 minutes or until browned. Flip chicken and cook for 2 minutes more. Remove chicken from pan and transfer to prepared baking sheet.
Transfer to oven and bake until chicken is cooked through and golden brown, about 12 to 15 minutes. Remove from oven and let rest for 5 minutes.