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Crispy Oven-Baked Cinnamon Chicken and Hazelnut Salad
2 Tbsp. chopped hazelnuts
1 ½ cups ground multi-grain flakes
½ tsp. ground cinnamon
½ tsp. chopped rosemary
¼ cup chopped parsley
½ tsp. black pepper
¾ cup soy mayonnaise
6 skinless chicken breast halves, boned and defatted
1 Tbsp. olive oil
Preheat oven to 450.
On a baking sheet, spread hazelnuts and toast for 5 minutes.Allow to cool.
In a medium bowl, combine multi-grain flakes, cinnamon, rosemary, parsley, black pepper and salt. Set aside.Coat each piece of chicken with soy mayonnaise and dredge in seasoned cereal mixture
Lightly coat a shallow baking dish with olive oil.Arrange chicken breast in dish, and bake for 15 to 17 minutes, or until juices run clear when pierced with a fork.
Using a very sharp knife, slice chicken breast into 3 or 4 pieces and fan out over 1 ½ cups of Hazelnut salad.
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