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🍽️ Crispy Chicken Breast with Cashew Crust

390 kcal · 30 min · 4 servings

Crispy Chicken Breast with Cashew Crust Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Roughly chop the cashew nuts. Make sure they are not too fine. Place them on a plate and set aside.
  2. 2. Wash the chard thoroughly. Carefully cut the thick stems out of the leaves.
  3. 3. Cut the stems into strips about 5 millimeters wide. Boil them for 2 minutes in salted boiling water. Drain them and dip them briefly in cold water to stop the cooking process.
  4. 4. Cut the chard leaves into strips about 2 centimeters wide.
  5. 5. Halve the chili pepper lengthwise. Remove the seeds and wash the pepper. Chop it roughly. Peel the garlic and ginger and chop both finely.
  6. 6. Separate the egg. Whisk the egg white in a small bowl. Use the yolk for another purpose. Wash the chicken breasts and pat them dry. Season the meat with salt and pepper.
  7. 7. Dip the chicken breasts with the top side into the whisked egg white. Then turn them in the cashew nuts. Press the nuts firmly onto the meat. Place the meat with the nut side up on a baking sheet lined with baking paper. Bake it in the preheated oven at 200 degrees top/bottom heat (or 180 degrees fan/Gas level 3) for 12 to 15 minutes.
  8. 8. Heat the oil in a non-stick pan. Fry the chard leaves over high heat while stirring for 1 minute.
  9. 9. Add the chard stems, garlic, ginger, and chili to the pan. Fry everything for another 45 seconds.
  10. 10. Pour the soy sauce over it. Stir in a little water if necessary.
  11. 11. Simmer the vegetables covered over medium heat for 3 to 4 minutes. Season with salt and pepper. Remove the lid and let the liquid evaporate. Place the chard on a plate and arrange the cooked chicken breasts on top.

Nutrition per serving