1 lg. orange
1 whole boneless chicken breasts, skinned & halved
1/3 c. finely chopped husked hazelnuts
1/3 c. fine fresh bread crumbs
1/4 tsp. dried thyme, crumbled
All-purpose flour
1 egg, beaten to blend with 1 tbsp. water
3 tbsp. unsalted butter
1 c. whipping cream
1/2 c. fresh orange juice
1 tbsp. Frangelico liqueur
1/8 tsp. dried thyme, crumbled
Salt & freshly ground pepper

Remove peel and white pits from orange. Separate into segments.

Using flat mallet or rolling pin, pound chicken between two sheets of waxed paper to thickness of 1/2 inch. Combine hazelnuts, bread crumbs and 1/4 teaspoon thyme on large plate. Dredge chicken in flour, shaking off excess. Dip into egg, then into hazelnut mixture, shaking off excess.

Melt butter in heavy large skillet over medium heat. Add chicken and cook until golden brown and springy to touch, about 3 minutes per side. Transfer to plates. Tent with foil to keep warm. Stir cream, orange juice, liqueur and 1/8 teaspoon thyme into skillet and bring to boil. Reduce heat and simmer until reduced to 2/3 cup. Season with salt and pepper. Add orange sections. Spoon sauce over chicken and serve.