Modified from epicurious.com
- ¾ cup fresh raspberries (about 3½ oz.)
- 3 Tablespoons vinegar
- 1 Tablespoon sugar
- ½ cup oil
- 3 to 6 teaspoons water (optional)
- 1 cup chopped hazelnuts (about 4½ ounces)
- ¾ cup matzah meal
- 1 Tablespoon plus 1 teaspoon coarse kosher salt
- 3 teaspoons pepper, divided
- ⅓ cup honey
- ¼ cup mayonnaise
- 4 large boneless skinless chicken breasts cut into strips
- 4 Tablespoons margarine
- 3 Tablespoons oil
- ½ cup fresh raspberries
- In a food processor or blender combine the 3/4 cup raspberries, vinegar, and sugar and process until smooth.
- With blender running, gradually add the oil.
- Add water by teaspoonfuls as needed to thin to desired consistency.
- Season raspberry sauce to taste with salt and pepper.
- Preheat oven to 375°F.
- In a bowl combine the hazelnuts, matzah meal, 1 Tablespoon salt, and 2 teaspoons pepper.
- In another bowl combine the honey, mayonnaise, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl.
- Add the chicken to the mayonnaise mixture and turn to coat. Then dip the chicken pieces, 1 at a time, into matzah and nut mixture, coating both sides. Transfer the chicken pieces to baking sheet.
- Divide equal amounts of margarine and oil between 2 skillets.
- Add the chicken pieces to the skillets cook until chicken is light brown, about 4 minutes per side but don’t cook it all the way through.
- Place the semi cooked chicken on a rimmed baking sheet and place it in the oven.
- Bake until cooked throughout, about 10 to 15 minutes.
- Serve immediately with fresh raspberries and raspberry sauce.