Hazelnut Chicken

Hazelnut chicken has a rich taste of Dijon mustard, hazelnuts, sage and red wine and is ready in less than 40 minutes.
Preheat the oven to 425 degrees.Place the wire rack on a baking sheet; brush with cooking spray. Combine mustard and egg in a shallow bowl, stirring with a whisk. Combine panko, hazelnuts and sage in a shallow bowl. Sprinkle 1/4 teaspoon pepper and salt evenly over the chicken. Dip the chicken in the egg mixture; roll in the panko mixture, pressing until it sticks.Preheat a large nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet and stir to coat. Add the chicken and cook for 2 minutes on each side or until lightly browned. Place the chicken on the prepared rack and bake at 425 ° C for 12-15 minutes or until tender.Wipe the pan with a paper towel; preheat over medium-high heat. Add the remaining 1 teaspoon of oil to the pan; stir to coat. Add the shallots; cook for 1 minute or until tender. Add the remaining 1/4 teaspoon pepper, chicken stock, port wine, and cranberries; bring to a boil. Reduce the heat to low; simmer for 4 minutes or until the amount of liquid is reduced by half. Remove the pan from the heat. Add the balsamic vinegar and butter to the pan, stirring until the butter melts. Spread the port wine mixture over the chicken.