Best 11 Hazelnut Chicken In Prosciutto Cream Sauce Recipes

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Welcome to the guide to creating a delectable hazelnut chicken in prosciutto cream sauce. This dish combines the rich and nutty flavor of hazelnuts with the salty savoriness of prosciutto, all enveloped in a creamy sauce that will tantalize your taste buds. Whether you're a seasoned home cook or just starting out, this comprehensive guide will walk you through the process of creating this dish, ensuring a flavorful and memorable meal for you and your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC CHICKEN PASTA WITH PROSCIUTTO



Garlic Chicken Pasta with Prosciutto image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 ounces prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips or cubes 2 pounds
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 pound linguine
1/2 cup grated fresh Parmesan or Romano
5 roasted pasilla chiles, peeled, seeded and cut into strips
2 roasted red peppers, peeled, seeded and cut into strips
Fresh basil, chiffonade for garnish

Steps:

  • Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

HAZELNUT CHICKEN IN PROSCIUTTO-CREAM SAUCE



Hazelnut Chicken in Prosciutto-Cream Sauce image

Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce

Provided by hils

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 3

Number Of Ingredients 11

3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
all-purpose flour for dredging
1 egg, beaten
2 tablespoons milk
1 cup chopped hazelnuts
2 tablespoons olive oil
½ cup dry white wine
6 large mushrooms, quartered
3 ounces prosciutto, shredded
15 fresh spinach leaves
1 cup heavy whipping cream

Steps:

  • Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  • Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  • Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Nutrition Facts : Calories 977.3 calories, Carbohydrate 21.6 g, Cholesterol 278.7 mg, Fat 74.7 g, Fiber 5.6 g, Protein 52 g, SaturatedFat 25.9 g, Sodium 742.8 mg, Sugar 3.8 g

PROSCIUTTO WRAPPED CHICKEN



Prosciutto Wrapped Chicken image

This is an easy dish that is quick to prepare ahead and looks really impressive. A great meal to serve to guests too, just increase the quantities as you need to. Goes well with roast garlic potatoes and grilled zucchini and red peppers.

Provided by dale7793

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 3

4 teaspoons Dijon mustard
4 slices prosciutto
2 skinless chicken breasts

Steps:

  • Preheat oven to 200 degree Celsius.
  • Spread 2 teaspoons mustard over each chicken breast.
  • Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
  • Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
  • Serve with mixed vegetables.

Nutrition Facts : Calories 275.7, Fat 6.5, SaturatedFat 1.4, Cholesterol 151, Sodium 387.3, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 50.5

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE



Chicken with Mushrooms, Prosciutto, and Cream Sauce image

This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.

Provided by TIFFUHNY

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
¼ cup dry white wine
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
  • Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
  • Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g

HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE



Hazelnut Crusted Chicken with Gorgonzola Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

2 heaping tablespoons all-purpose flour
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites
1 cup chopped hazelnuts, available on baking aisle
4 (6-ounce) pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup whole milk
1/2 cup Gorgonzola
2 tablespoons chopped fresh sage leaves, plus extra for garnish, substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available

Steps:

  • Preheat oven to 325 degrees F.
  • Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
  • Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
  • In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
  • To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.

HAZELNUT CHICKEN IN PROSCIUTTO-CREAM SAUCE



Hazelnut Chicken in Prosciutto-Cream Sauce image

Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce

Provided by hils

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 11

3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
all-purpose flour for dredging
1 egg, beaten
2 tablespoons milk
1 cup chopped hazelnuts
2 tablespoons olive oil
½ cup dry white wine
6 large mushrooms, quartered
3 ounces prosciutto, shredded
15 fresh spinach leaves
1 cup heavy whipping cream

Steps:

  • Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  • Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  • Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Nutrition Facts : Calories 977.3 calories, Carbohydrate 21.6 g, Cholesterol 278.7 mg, Fat 74.7 g, Fiber 5.6 g, Protein 52 g, SaturatedFat 25.9 g, Sodium 742.8 mg, Sugar 3.8 g

CHICKEN SCALOPPINE WITH HAZELNUT CREAM SAUCE



Chicken Scaloppine With Hazelnut Cream Sauce image

Make and share this Chicken Scaloppine With Hazelnut Cream Sauce recipe from Food.com.

Provided by Mom2Rose

Categories     One Dish Meal

Time 15m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1 large shallot, minced (about 1/4 cup)
1/4 cup madeira wine
1/3 cup heavy whipping cream
1/4 cup hazelnuts, toasted, husked, chopped (about 1 1/4 ounces)

Steps:

  • Remove tenderloins from chicken breast halves.
  • Slice each chicken breast half on diagonal into 4 cutlets.
  • Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.
  • Using mallet, pound each piece to about 1/3-inch thickness.
  • Sprinkle pounded chicken with salt and pepper on both sides.
  • Melt butter with oil in heavy large skillet over medium-high heat.
  • Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side.
  • Transfer chicken to plate; cover to keep warm.
  • Add shallot to same skillet and sauté until tender, about 3 minutes.
  • Pour in Madeira and bring to boil, stirring to scrape up any browned bits.
  • Add cream; boil until sauce thickens slightly, about 2 minutes.
  • Stir in hazelnuts.
  • Season sauce with salt and pepper.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 521.7, Fat 40.7, SaturatedFat 14.7, Cholesterol 145.1, Sodium 205.3, Carbohydrate 6.4, Fiber 1.6, Sugar 1, Protein 28.7

HAZELNUT CHICKEN IN PROSCIUTTO-CREAM SAUCE



Hazelnut Chicken in Prosciutto-Cream Sauce image

Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce

Provided by hils

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 11

3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
all-purpose flour for dredging
1 egg, beaten
2 tablespoons milk
1 cup chopped hazelnuts
2 tablespoons olive oil
½ cup dry white wine
6 large mushrooms, quartered
3 ounces prosciutto, shredded
15 fresh spinach leaves
1 cup heavy whipping cream

Steps:

  • Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  • Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  • Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Nutrition Facts : Calories 977.3 calories, Carbohydrate 21.6 g, Cholesterol 278.7 mg, Fat 74.7 g, Fiber 5.6 g, Protein 52 g, SaturatedFat 25.9 g, Sodium 742.8 mg, Sugar 3.8 g

HAZELNUT CHICKEN IN PROSCIUTTO-CREAM SAUCE



Hazelnut Chicken in Prosciutto-Cream Sauce image

Hazelnut crusted chicken in a prosciutto, mushroom, spinach cream sauce

Provided by hils

Categories     Italian Recipes

Time 50m

Yield 3

Number Of Ingredients 11

3 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
all-purpose flour for dredging
1 egg, beaten
2 tablespoons milk
1 cup chopped hazelnuts
2 tablespoons olive oil
½ cup dry white wine
6 large mushrooms, quartered
3 ounces prosciutto, shredded
15 fresh spinach leaves
1 cup heavy whipping cream

Steps:

  • Dredge chicken breasts in flour and shake off excess. Mix together egg and milk until thoroughly combined. Dip chicken into egg mixture, then press into chopped hazelnuts.
  • Heat olive oil in a skillet over medium heat. Add chicken, and cook until golden brown on both sides, and no longer pink in the center, about 5 minutes per side. Once done, place chicken on a paper towel-lined plate, and keep warm.
  • Increase heat to high, and pour in wine to deglaze. Stir in mushrooms, prosciutto, and spinach; cook until the mushrooms have softened, about 5 minutes. Pour in cream, bring to a simmer, then reduce heat to medium, and simmer for 5 minutes more. Ladle sauce over chicken to serve.

Nutrition Facts : Calories 977.3 calories, Carbohydrate 21.6 g, Cholesterol 278.7 mg, Fat 74.7 g, Fiber 5.6 g, Protein 52 g, SaturatedFat 25.9 g, Sodium 742.8 mg, Sugar 3.8 g

HAZELNUT CHICKEN



Hazelnut Chicken image

An impressive and easy dish perfectly paired with pasta. Posted from an online source in response to a recipe request. Cooking time is approximate.

Provided by Molly53

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup dried seasoned bread crumbs
1/2 cup ground hazelnuts
4 boneless skinless chicken breasts
1 beaten egg
1/8 cup butter
1/4 lb fresh sliced mushrooms
1 1/2 ounces brandy
2 ounces hazelnut-flavored liqueur (Frangelico)

Steps:

  • Melt butter in large saucepan over medium high heat.
  • Mix crumbs and nuts.
  • Dip chicken in the egg, then crumb mixture to coat.
  • Brown chicken on both sides.
  • Add sliced mushrooms and saute approximately 2 minutes, or until done.
  • Remove the pan from the burner and add the brandy.
  • Light with a match and let the alcohol evaporate.
  • When the flame goes out, add the hazelnut liqueur.
  • Light with a match and let the alcohol evaporate.
  • Reduce the heat on the burner to low-medium.
  • When the flame goes out, return the pan to the burner; simmer to reduce the liquids until the sauce is thick Serve hot.

Nutrition Facts : Calories 820.8, Fat 31.8, SaturatedFat 10.5, Cholesterol 273.7, Sodium 1328.6, Carbohydrate 46.3, Fiber 5.3, Sugar 5.4, Protein 70.8

HAZELNUT-CRUSTED CHICKEN WITH GORGONZOLA SAUCE



Hazelnut-Crusted Chicken with Gorgonzola Sauce image

Categories     Bread     Sauce     Chicken     Side     Hazelnut     Simmer

Yield 4 servings

Number Of Ingredients 11

2 tablespoons flour (hey, there's 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

Steps:

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

Tips:

  • To save time, use pre-cooked chicken. You can also use rotisserie chicken.
  • If you don't have prosciutto, you can use pancetta or bacon.
  • Use a heavy cream for a richer sauce. You can also use half-and-half or milk, but the sauce will be thinner.
  • If you want a thicker sauce, add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, add it to the sauce and cook until thickened.
  • Serve the chicken with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

Hazelnut chicken in prosciutto cream sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The chicken is tender and juicy, and the sauce is rich and creamy. This dish is sure to impress your guests.

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