Cashew Crusted Chicken Breast Recipes

CASHEW CRUSTED CHICKEN

Steps:

• Place one chicken breast on top of large piece of plastic wrap on cutting board. Cover breast with plastic wrap and using a mallet; gently pound the chicken to make an even inch (1.25cm) scaloppini.
• Repeat with remaining chicken.
• Place of the roasted cashews in a food processor. Blend using on and off turns until a medium chunky consistency is achieved. Place in a bowl and add the coconut, panko, salt and pepper.
• Evenly coat chicken on both sides in the cashew coconut mixture. Set on a baking tray and repeat with remaining chicken.
• Place a large non-stick pan over medium heat add the oil to the pan and allow to heat 1 minute.
• Place the chicken breasts in pan and cook without moving until a beautiful crispy golden brown crust is achieved. Flip and repeat with remaining side. Add the maple syrup, lemon juice and chili flakes to the pan and toss to coat with the chicken.
• Remove from heat. Place chicken on a platter.
• To the now-empty saut pan add the butter and allow to melt over medium heat. Add the blanched green beans salt and pepper and juice of half a lemon.
• Cook until green beans are hot. Remove and place on a plate.
• In a separate bowl add chopped basil and remaining cashews. Mix to incorporate.
• To serve place green beans on plate top with one chicken breast and garnish with basil and cashews.

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.