Tuesday, October 22, 2013

Cashew-Crusted Chicken

This recipe would also be delicious with pecans or almonds.
3/4 cup cashews, chopped
1 cup toasted breadcrumbs
Salt and pepper
Zest from 1 lemon
1 egg, lightly beaten
2 tsp. cornstarch
Juice from 1/2 lemon
1 lb. chicken breast tenderloins
1/4 cup olive oil

1. Combine cashews, breadcrumbs, salt, and pepper in a pie plate. Combine egg and next 2 ingredients in another pie plate. Dip chicken in egg mixture, and then dredge in cashew mixture, coating thoroughly. Place chicken on a wax paper-lined baking sheet. Repeat procedure with remaining chicken tenderloins. Chill chicken in fridge for 30 minutes.
2. Heat olive oil in a large skillet. Cook chicken 4 to 5 minutes per side or until crisp, golden, and done. Serve immediately.

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