Cashew Encrusted Chicken With Buttermilk And Chive Cream 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.

BUTTERMILK CHIVE DRESSING

Steps:

• In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.

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:

• 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 ENCRUSTED CHICKEN WITH BUTTERMILK AND CHIVE CREAM

Steps:

• in a medium bowl combine chicken and 1 cup buttermilk.
• cover with plastic and refrigerate for 8 hours or overnight.
• In a small bowl combine the resmaining buttermilk, sour cream, chives, 3/4 tsp salt, 1/4 tsp pepper, and hot pepper sauce.
• cover with plastic warp and refrigerate until ready to use for dip.
• Combine remaining spices, flour, cashews and process in food processor until finely ground.
• Drain chicken and discard marinade.
• Fill large skillet with cooking oil and heat ti 375 degrees.
• Dredge chicken pieces in flour mixture and cook in the hot oil until golden brown and cooked through.
• Serve hot with buttermilk dip.