TREATS FROM TREETOP LANE
"We are adding a new section to Current Events page called Treats from Treetop Lane which will provide a recipe from Penny, Michael's wife, who is an award winning and bake-off winning cook. This will be changed from time to time and we are open to special requests (except for the Christmas Butter Tarts which have to remain a family secret, sorry)."
Chicken Frangelico
2 whole boneless chicken breasts
1/2 cup butter (clarified if available)
1/2 cup fine dry bread crumbs (or unsalted cracker crumbs)
2 tsp. seasoned salt
1 tsp. parsley flakes
1/4 cup whole hazelnuts
1 egg, beaten
1/2 cup Frangelico liqueur
Cut the chicken breasts in half and remove the skin. Cut each into 2 equal slices or fillets, lengthwise. Pound to half the original thickness. Melt the butter in a heavy skillet. Combine the crumbs, salt and parsley in a shallow bowl. Put the nuts through the blender or food processor and add to the crumb mixture. Dip the chicken fillets first in the beaten egg then in the crumb mixture. Sauté in the hot butter on both sides (about 7-8 minutes total). Reduce the heat and pour the Frangelico into the pan - not over the chicken. Cook 1 minute and serve at once. Serves 4.
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