Time 40m Yield 4 Number Of Ingredients 5 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.
Time 40m Yield 4 serving(s) Number Of Ingredients 5 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside. Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute. Serve garnished with the scallions and cilantro.
Yield 4 Number Of Ingredients 14 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.
Yield 3 Servings Number Of Ingredients 5 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)
Time 1h20m Yield 4 Number Of Ingredients 16 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray. Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken. Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top. Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.
Time 45m Yield 4 servings Number Of Ingredients 10 Steps:
In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired. Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking. Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes. Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.
More about “cashew crusted chicken recipes”
Time 25m Yield 6 servings. Number Of Ingredients 14 Steps:
In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
