Cashew Crusted Chicken Recipes

CASHEW CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

CASHEW CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl.
• Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• You might want to line the pan with parchment or foil.
• Bake at 375 degrees for 20 to 30 minutes depending on the thickness of the chicken breasts.
• Boil any remaining sauce and serve on the side with the baked chicken.

CASHEW CRUSTED CHICKEN BREAST

Steps:

• Slice chicken into thin strips.
• Dredge in flour seasoned with salt and pepper.
• Dip in beaten egg.
• Crush nuts in food processor with bread crumbs until finely chopped, but not mushy.
• Dredge chicken in nut mixture.
• Fry in hot oil until browned on both sides.
• Add cognac and butter to pan drippings and boil for a minute.
• Pour over chicken.

CASHEW CRUSTED CHICKEN

Steps:

• First thing to do is crush the cashews into very small pieces. Pieces bigger than the dust at the bottom of a cashew can, but not big enough to really eat with your fingers. It'sup to you to decide how thick you want them. Place these cashews in a bowl or bag big enough to coat the chicken breasts with. Make sure to trim any fat off the chicken and if necessary butterfly them to the appropriate thickness. Sautee the apricot preserves in a pan over medium heat. Add the honey dijon mustard and the curry. If the apricot preserve is 'chunky', make sure to reduce the chunks as much as possible by using a spoon or spatula. Once it starts to boil, turn to simmer. Take the chicken and coat them with the apricot preserve. Typically I do one breast at a time and then coat them with the cashews. The easiest way is to put the cashews in a bowl and then coat each side by placing the chicken in the bowl. You can add all the cashews into a large zip lock bag, coat the chicken and then add them to the bag - then shake them until they are evenly covered. Once you reach the desired saturation of cashews to chicken breast, place on a pan of your choosing and cook at 375 degrees (350 in a convection oven)