Name: Hazelnut-crusted Chicken with Raspberry Sauce
Yield: 4 Servings
Ingredients: 3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces); 3 tablespoons white wine vinegar; 1 tablespoon sugar; 1/2 cup safflower oil; 3 to 6 teaspoons water (optional); 1 cup chopped hazelnuts (about 4 1/2 ounces); 3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs; 1 tablespoon plus 1 teaspoon coarse kosher salt; 3 teaspoons coarsely ground black pepper, divided; 1/3 cup honey mustard; 1/3 cup finely chopped fresh mint leaves; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 4 large skinless boneless chicken breast halves, butterflied; 4 tablespoons (1/2 stick) unsalted butter; 3 tablespoons peanut oil; 4 cups baby salad greens; 1/2 cup fresh raspberries

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