Hazelnut chicken recipe

Chicken second courses

Cooking spray 2 teaspoons Dijon mustard 1 large egg ½ cup panko (Japanese breadcrumbs) ⅓ cup finely chopped hazelnuts 1½ teaspoons dried rubbed sage 4 (6-ounce) skinless, boneless chicken breast halves ½ teaspoon freshly ground black pepper, divided ¼ teaspoon kosher salt 4 teaspoons olive oil, divided 2 tablespoons chopped shallots ¾ cup unsalted chicken stock ½ cup ruby port or other sweet red wine ¼ cup dried cranberries 2 teaspoons balsamic vinegar 2 teaspoons unsalted butter