Cashew Crusted Chicken With Spinach

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine
• 1/2 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 (6 ounce) bags baby spinach leaves

Recipe

• 1 combine the olive oil and minced garlic and set aside
• 2 grind the cashews in a food processor or blender until they are the consistency of coarse cornmeal
• 3 this should give you about 1 cup of ground nuts
• 4 combine the ground cashew with the seasoned salt and dill weed
• 5 dredge the chicken breasts, first in the cashew mixture, then in the beaten egg, then again in the cashew mixture
• 6 strain the garlic from the olive oil, reserving garlic
• 7 heat the olive oil in a large skillet and add the chicken breasts
• 8 brown well on both sides
• 9 add the wine, and when it is almost completely reduced (about 2 minutes) add the chicken broth and reserved garlic and bring to a boil
• 10 reduce heat and cover
• 11 cook for about 15 minutes or until juices run clear when chicken is pierced
• 12 remove chicken breasts from skillet
• 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 reduce heat, and add the spinach leaves
• 15 stir constantly until the spinach is wilted and combined with the pan juices
• 16 serve the chicken breasts over the spinach