Orange- Hazelnut Chicken

1 cup fine dry bread crumbs
1/4 cup finely chopped toasted hazelnuts or almonds
1/2 tsp. salt
1/2 tsp. dried thyme, crumbled
1/8 tsp. pepper
3 Tbsp. chopped parsley
2 Tbsp. butter
1/4 cup fresh orange juice
4 to 6 boned and skinned chicken breast halves (can cut into smaller pieces)

Preheat oven to 350 degrees.  On  a piece of waxed paper mix crumbs, nuts seasonings, and parsley.  In a small pan over medium heat melt butter and add orange juice.

Dip chicken, one piece at a time, in butter and juice mixture and then roll in crumb-nut mixture.  Place in a lightly oiled or sprayed baking dish.  Pour any leftover butter and juice mixture over breasts.

Bake, uncovered, until chicken is golden and crisp and meat is white in center when tested with a knife, about 35 minutes. 

* to toast hazelnuts
Preheat oven to 350 degrees.  Spread nuts on a baking sheet and bake until lightly colored and skins are blistered, 12 to 15 minutes.  Wrap hot nuts in clean towel to steam 1 minute.  Then rub the nuts in the towel to remove most of the skins.

* to toast almonds
Preheat oven to 400 degrees.  Spread nuts in a small pan and bake until lightly toasted, about 8 minutes.