Hazelnut Crusted Chicken with Raspberry Sauce

Ingredients

• 3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
• 3 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/2 cup safflower oil
• 3 to 6 teaspoons water (optional)
• 1 cup chopped hazelnuts (about 4 1/2 ounces)
• 3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
• 1 tablespoon plus 1 teaspoon coarse kosher salt
• 3 teaspoons coarsely ground black pepper, divided
• 1/3 cup honey mustard
• 1/3 cup finely chopped fresh mint leaves
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 4 large skinless boneless chicken breast halves, butterflied
• 4 tablespoons (1/2 stick) unsalted butter
• 3 tablespoons peanut oil
• 4 cups baby salad greens
• 1/2 cup fresh raspberries

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