Cashew Crusted Chicken
4 servings
2 Tbsp extra virgin olive oil
4 ea. chicken breasts, pounded flat for even cooking
1/2 cup flour
2 tsp salt
1 tsp pepper (black or white)
2 ea eggs
1/4 cup water
3/4 cup cashew pieces, pulsed in food processor
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 cup bread crumbs (add more to reduce fat from the nuts)
2 Tbsp parsley, minced
1/2 cup Florio Marsala wine
1/2 cup pineapple juice
1/4 cup dark brown sugar
2 tsp soy sauce
Heat the olive oil in a sauté pan over medium high heat. Mix the flour, salt and pepper. Beat the eggs with the water in a separate bowl. Mix the processed cashews with the salt, pepper, garlic powder, bread crumbs and parsley.Dust the chicken breasts with the seasoned flour. Dip the chicken in the egg mixture. Allow the excess egg to drip off. Coat the chicken on both sides with the cashew breading. Place each chicken breast in the preheated sauté pan. The chicken should sizzle when added to the pan. Sauté until the breading is a golden brown. Repeat on the other side of the chicken. Deglaze with the Marsala wine (add it to the pan after removing from heat). Sauté for 30 seconds. Add pineapple juice, soy sauce and brown sugar. Continue to cook the chicken until the liquids have formed a thick glaze. Serve the chicken with the Marsala-Soy glaze. |
