- 1 cup toasted hazelnuts
- 1/2 teaspoon each kosher salt and black pepper
- 1 cup unseasoned breadcrumbs
- 1/2 cup mayonnaise
- 2 teaspoons minced chipotle chiles in adobo sauce
- 1/2 cup flour mixed with 1/2 teaspoon each salt and
- black pepper
- 4 boneless, skinless chicken breasts
- 4 tablespoons extra-virgin olive oil, divided
Toast nuts in a skillet over medium heat until fragrant and lightly browned (watch carefully to prevent burning). Gather hot nuts in a clean kitchen towel, gently rubbing to release skins. Let cool to room temp (or place in a bowl in freezer for 15 minutes). Grind in a food processor until consistency of breadcrumbs(take care to not over-process).
Mix nuts, salt, pepper and breadcrumbs in a shallow dish. Blend mayonnaise and chiles in a separate bowl. Pour flour, salt and pepper mixture into a shallow dish. On a cutting board, place chicken between two pieces of plastic wrap (or in a zip-top bag) and pound to 1/4-inch thickness. Lightly dust with flour mixture, then spread with chipotle mayonnaise. Dredge chicken in nut-and-breadcrumb mixture to completely coat. Heat oil, 1 tablespoon at a time, over medium-high heat in a large skillet. Pan-fry in batches, using more oil as needed until browned and cooked through, approximately 4 minutes per side and until internal temperature reaches 165˚F. Do not overcook to prevent chicken from drying out.