[Kimmie]

Yes Kyle,

nuts nuts nuts

[Bayou]

Cape Chef - love your recipe, can't wait to try it.

In France we cooked some hazelnut encrusted shrimp with a delicious white-wine sauce - yummy.

[Kimmie]

I guess I should have mentioned that too CC. Your recipe is most appealing to me. Thanks for sharing.

[cape chef]

I'm so happy you all liked it,
It is a simple and very tasty dish.
cc

[kuan]

I've successfully used hazelnuts as a substitute for a regular flour panade. Here's an idea for a hazelnut forcemeat stuffed chicken breast.

1) Remove legs and wing sections from a chicken leaving both sections of breast on the chicken.

2) Prepare the forcemeat with meat from the thighs and finely ground hazelnuts.

3) Cut a pocket in the breastmeat and stuff the breast with the forcemeat.

4) Roast till done Serve with your choice of garnishes.

Kuan

[Kimmie]

Mmmmmmmmm...Love that too!

Thanks for sharing, Kuan.