Categories: Poultry 
      Yield: 2 servings 
  
----------------------------------CHICKEN---------------------------------- 
      2 ea Whole boned chicken breasts, 
      1 x  Skinned and lightly pounded 
      1 x  Flour to dredge 
      3 T  Butter 
 
------------------------------HAZELNUT CRUMB M------------------------------ 
    1/3 c  Hazelnuts, coarsely chopped 
    1/3 c  Fresh bread crumbs 
    1/4 t  Thyme 
      1 ea Egg, lightly beaten with 
      1 t  Water 
      1 x  Salt and pepper to taste 
 
-------------------------------ORANGE THYME C------------------------------- 
      1 ea Orange, sectioned 
      1 x  (reserve any juice) 
    1/8 t  Hazelnut liqueur (Such as Fr 
      1 c  Heavy cream 
      1 x  Salt and pepper to taste 
  
  Cut each chicken breast in half.  Mix together hazelnut pieces, bread 
  crumbs and thyme.  Set aside.  Prepare egg wash.  Beat egg lightly 
  with water, and add salt and pepper. 
       Dredge chicken breasts in flour, dip into egg wash and coat with 
  hazelnut crumb mixture.  Shake off excess.  Chill until ready to use. 
       Melt butter in heavy pan.  Over moderate heat, cook chicken 
  breasts until golden brown on both sides, approximately 10 to 15 
  minutes.  Add reserved orange juice, thyme, hazelnut liqueur, and 
  heavy cream.  Simmer gently, basting often, until chicken is barely 
  cooked through and sauce has thickened slightly.  Add orange sections 
  and season to taste with salt and pepper. 
       Remove chicken breasts from pan and pour sauce over them.  Serve