Frangelico Hazelnut Chicken w/Chèvre

 

 

 

 

 

 

 

 

Frangelico Hazelnut Chicken w/Chèvre

(serve with Frangelico Mushrooms , Roasted Asparagus and Egg Noodles)

6 Chicken breasts, or fake chicken

1 cup breadcrumbs

½ cup parmesan, grated

1 egg

½ cup onion

3 strips bacon

1 cup toasted hazelnuts, (pieces)

1 package chèvre/goat cheese

lemon juice

2 slabs butter

parsley

For Jus:

4 gloves garlic, minced

2 cups chicken stock

½ cup Franjelico

butter

s/p

handful, ¼ cup fresh parsley

– crush the hazelnuts, toast the breadcrumbs, fry the bacon and then chop it, saute the onions, then combine everything for chicken stuffing in a bowl and mix.

– make the Franjelico Jus separately, then pour in with stuffing and mix. (set some Jus aside to go over noodles)

– fold the chicken breasts with the stuffing inside (or stuff the dressing under the skin of each chicken breast, if skin on) and bake in a preheated 350 degree oven for 30-45 minutes till done.

– roast the asparagus with olive oil, slabs butter, salt & pepper (and lemon if desired).

Franjelico Mushrooms:

2 packages baby bella mushrooms

3 leeks, or half bunch green onion, sliced

olive oil

butter

1 tbsp Franjelico

1 tsp maple syrup

2 cloves garlic, minced

1 tsp fresh parsley

s/p

– saute the mushrooms in olive oil with some butter, green onion or leek, garlic, Franjelico, parsley, salt and pepper, and a touch of maple syrup. Cook until liquid integrates.

Dessert: Frangelico Affogato

A scoop of vanilla ice cream (Haagen Dazs) with a shot of hot espresso poured over it and a tablespoon of Frangelico.

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