Pear & sage-stuffed chicken breast with a hazelnut crust

I found this very interesting recipe at The Passionate Cook.

I used a bit more hazelnut and added some fresh rosemary leaves across the top. Excellent! Ray loved this, too.

Pear & sage-stuffed chicken breast with a hazelnut crust
(serves 4)

4 chicken breasts (boned and skinned)
4 tbsp hazelnuts (ground)
4 tbsp breadcumbs
4 sage leaves
1 small pear (cored and cut into 8 wedges)
1 large egg (lightly beaten with a fork)
2 tbsp flour
oil for frying

Clean the chicken breasts and cut incisions horizontally to form pockets which will accomodate the stuffing. Place a sage leave and two pear wedges each in the pockets and distribute evenly. Season well. Combine the breadcrumbs and hazelnuts in a bowl.
Bread the chicken breasts by rolling them first in the flour, then the egg and finishing off with the hazelnut/crumb mixture. Make sure they are evenly coated.
Fry in some oil until browned and cooked through.
Serve with mashed potatoes drizzled with pumpkin seed oil and a salad of lamb's lettuce with some crispy bacon bits.