Hazelnut-Crusted Chicken with Gorgonzola Sauce

Hazelnut-Crusted Chicken with Gorgonzola Sauce

Ingredients:
2 T flour
1t Poultry Seasoning
1t Garlic powder
2 lg egg whites
1C chopped hazelnuts (I used almonds)
4 boneless skinless chicken breasts
salt and freshly ground pepper
2T extra-virgin olive oil
1 C milk
1/2 C Gorgonzola cheese
2 T chopped fresh sage (or 1t dried sage for garnish)

Directions:
Preheat 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 out.
-Preheat nonstick skillet with an oven-safehandle 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 oil to the pan and add the chicken. Brown the nuts-crusted chicken for 2 min on each side, then transfer to the oven and finish cooking the chicken through, 8-10mins.
-Shortly before serving, warm milk over medium heat in a small pot. Add the cheese and melt it into the milk. If using dried sage, stur it into the sauce. Simmer for 5 mins
-To serve drizzle sauce over chicken and sprinkle sage on top