Cookwith - Caramelized Hazelnut-Crusted Chicken with Roasted Vanilla Rutabaga Purée

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup toasted hazelnuts, finely chopped
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp Dijon mustard
• 2 tbsp olive oil, divided
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 lb rutabaga, peeled and cubed
• 2 tbsp coconut cream
• 2 tbsp allulose or erythritol (keto-friendly sweetener)
• 1 tbsp apple cider vinegar
• 1/4 cup fresh parsley, chopped (for garnish)
• Optional: 1/2 tsp flake salt for serving