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Hazelnut Crusted Chicken with Gorgonzola Sauce Recipe

Hazelnut Crusted Chicken with Gorgonzola Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

Showing 11-20 of 116

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  • on March 06, 2010

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    This recipe is being robbed by just earning an average of four stars. Follow directions, make sure your hazelnuts are chopped very fine (food processor works well, cook sauce until it reduces and thickens and you'll have a wonderful dish. Simply awesome and impressive.

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  • on November 14, 2009

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    I tried this when I was dieting and it was wonderful! Used fat free organic milk and the taste was very rich.

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  • on November 09, 2009

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    I really liked the crust on the chicken although I had a problem with is sticking to the chicken. I had to throw the sauce out because it was horrible. The recipe didnt mention anything about the sauce curdling and i think that is why mine was so bad. I will try it again but making sure my sauce doesn't boil.

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  • on September 21, 2009

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    Very very easy recipe and was awesome. The gorgonzola sauce was perfect on top of the chicken. I used heavy cream with the cheese and it worked well.

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  • on April 15, 2009

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    I really loved this recipe. I found the hazelnut crust is great with the gorgonzola sauce. I used half & half, it turned out perfect.
    I make it all the time!

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  • on January 05, 2009

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    The title says it all! I have made this for dinner parties and people rave about it! Go Rach!

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  • on January 05, 2009

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    Super easy, and tastes like much more time was spent than what was really spent. I recommend 350 degress for your oven and cooking more like 8 min each side. Also i substituted skim milk with a pinch of flour to thicken for the sauce. Racheal is sometimes hit or miss, but this one i would make again!

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  • on November 12, 2008

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    This was a very easy & tasty dish, however my chick did not cook at the suggested oven temp. & time. I had to eventually boost it up to 400 degrees and cook for like an extra 10 mins. it was strange. (My chicken cutlets may have been too thick. But aside from that it was very tasty, who knew I would like hazelnuts? Give it a whirl, I will be making this one again. The cheese sauce was easy as well, just don't over cook-then it gets thick. I paired this dish with the Barefoot Contessa's string bean & garlic recipe. It was a great dinner!

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  • on November 27, 2007

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    As my days are full and I live in NYC, I rarey cook for myself. However, in lieu of a turkey this Thanksgiving, I decided to give this recipe a shot. What a success. I am not experienced in cooking by any means, and this recipe came out perfectly. The only substitution I made was using half & half in the gorgonzola sauce instead of whole milk. Not the healthiest choice, but wow was it tasty! (and not watery! I highly recommend this recipe for any first-timers...

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  • on November 08, 2007

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    My family loved this recipes. I thickened the sauce with a little flour and it worked out perfect. Watch closely as to not burn the hazelnuts.

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