Cashew Crusted Chicken With Spinach
"The double-dredging helps keep the chicken moist.
Do not over-grind the cashews, or you will end up with cashew butter!"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 ounces roasted cashews
- 1 teaspoon seasoning salt
- 1 tablespoon dried dill weed
- 2 eggs, lightly beaten
- 4 boneless skinless chicken breast halves
- 1⁄2 cup white wine
- 1⁄2 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 (6 ounce) bags baby spinach leaves
directions
- Combine the olive oil and minced garlic and set aside
- Grind the cashews in a food processor or blender until they are the consistency of coarse cornmeal
- This should give you about 1 cup of ground nuts
- Combine the ground cashew with the seasoned salt and dill weed
- Dredge the chicken breasts, first in the cashew mixture, then in the beaten egg, then again in the cashew mixture
- Strain the garlic from the olive oil, reserving garlic
- Heat the olive oil in a large skillet and add the chicken breasts
- Brown well on both sides
- Add the white wine, and when it is almost completely reduced (about 2 minutes) add the chicken broth and reserved garlic and bring to a boil
- Reduce heat and cover
- Cook for about 15 minutes or until juices run clear when chicken is pierced
- Remove Chicken breasts from skillet
- Add the butter and lemon juice to the juices in the skillet and bring to a boil, scraping up the browned bits from the bottom of the skillet
- Reduce heat, and add the spinach leaves
- Stir constantly until the spinach is wilted and combined with the pan juices
- Serve the chicken breasts over the spinach
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Reviews
-
This is a delicious new way to make chicken. Your mother would be so happy that you are not letting any of those pan drippings go to waste! Also loved the addition of spinach. Thanks Clare! -
Really nice recipe & the presentation is lovely. I did omit the seasoned salt as I was using salted cashews. Other than that I followed the recipe exactly. I really liked the chef instructing how far to grind the nuts (like cornmeal) That was very helpful. I found the chicken very moist & tender. The spinach was very tasty...the sauce made it shine. A recipe I will use again. Thanks for sharing your recipe!! -
While I think the amounts of liquid were a little off, and the dish needed some spice--at the very least, a good hit of pepper, what a good dish. Following the instructions precisely, the chicken was moist, tender, flavorful; the spinach sauce light but rich--really quite lovely. I will certainly make this again. Thank you! -
This was heaven, we had company for dinner and they loved it. The timing for cooking was just right. I will be making this again. Good luck. -
Yummy way to have chicken. Quick to prepare and went down really well with the family.
RECIPE SUBMITTED BY
ClareVH
United States
