Cashew Crusted Chicken With Spinach

1. 1

   Combine the olive oil and minced garlic and set aside

2. 2

   Grind the cashews in a food processor or blender until they are the consistency of coarse cornmeal

3. 3

   This should give you about 1 cup of ground nuts

4. 4

   Combine the ground cashew with the seasoned salt and dill weed

5. 5

   Dredge the chicken breasts, first in the cashew mixture, then in the beaten egg, then again in the cashew mixture

6. 6

   Strain the garlic from the olive oil, reserving garlic

7. 7

   Heat the olive oil in a large skillet and add the chicken breasts

8. 8

   Brown well on both sides

9. 9

   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

10. 10

    Reduce heat and cover

11. 11

    Cook for about 15 minutes or until juices run clear when chicken is pierced

12. 12

    Remove Chicken breasts from skillet

13. 13

    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

14. 14

    Reduce heat, and add the spinach leaves

15. 15

    Stir constantly until the spinach is wilted and combined with the pan juices

16. 16

    Serve the chicken breasts over the spinach

* Per serving · 4 servings · Values may vary.

No additional tips available.