Title: Hazelnut chicken with orange thyme cream
 Categories: Poultry
      Yield: 2 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      2 ea Whole boned chicken breasts,
      1 x  Skinned and lightly pounded
      1 x  Flour to dredge
      3 T  Butter

MMMMM----------------------HAZELNUT CRUMB M---------------------------
    1/3 c  Hazelnuts, coarsely chopped
    1/3 c  Fresh bread crumbs
    1/4 t  Thyme
      1 ea Egg, lightly beaten with
      1 t  Water
      1 x  Salt and pepper to taste

MMMMM-----------------------ORANGE THYME C----------------------------
      1 ea Orange, sectioned
      1 x  (reserve any juice)
    1/8 t  Hazelnut liqueur (Such as Fr
      1 c  Heavy cream
      1 x  Salt and pepper to taste
 
  Cut each chicken breast in half.  Mix together hazelnut pieces, bread
  crumbs and thyme.  Set aside.  Prepare egg wash.  Beat egg lightly
  with water, and add salt and pepper.
       Dredge chicken breasts in flour, dip into egg wash and coat with
  hazelnut crumb mixture.  Shake off excess.  Chill until ready to use.
       Melt butter in heavy pan.  Over moderate heat, cook chicken
  breasts until golden brown on both sides, approximately 10 to 15
  minutes. Add reserved orange juice, thyme, hazelnut liqueur, and
  heavy cream. Simmer gently, basting often, until chicken is barely
  cooked through and sauce has thickened slightly.  Add orange sections
  and season to taste with salt and pepper.
       Remove chicken breasts from pan and pour sauce over them.  Serve