Recipe

RECIPE: Rosemary Cashew Crusted Chicken Breast

Last week I was talking with my friend Jeff Amsden about some of the products I have in the online and local stores.  I was describing the Rosemary Cashew Snack Mix and he almost immediately had an idea that I thought was brilliant...   I can't believe I didn't even think of it myself! Lol. So, not only is that product great as a snack, he suggested it sounded like the perfect coating/crust for a chicken breast.  The lightbulb went off over my head and I got into the kitchen... So, while I can't share ALL my secrets, I will walk you through what I did to create a very flavorful chicken breast with the perfect crust.  AND... It's baked! Not fried...  (although, I suppose you could do that if you wanted...)

Servings:  2

Equipment Needed:  Sheet Tray, Cooling rack, Tongs, 2 Shallow dishes

Ingredients:  2 Eggs, 2 TBS Dijon Mustard, 3 TBS Honey, 4.5 oz Rosemary Cashew Snack Mix from Paul Wayne, 2 Chicken Breasts  (for 4 Servings:  x1.5 Eggs, Mustard & Honey.  8 oz Snack Mix and 4 Chicken Breasts)

Instructions:

1.  First, Fire up the oven to 350 in the bake mode.  Line a sheet tray with parchment or foil. Then, lay a cooling rack (like you'd use for cookies) on the tray.  This will allow air to circulate under the chicken to ensure a crust on all sides of the chicken.

2.  Whisk together 2 Eggs (I use just the whites, but you could use the yolk also in this mixture.), 2 Tablespoons Dijon mustard and 3 Tablespoons Honey in a shallow dish.  (You don't need seasoning in this mixture because the Snack mix already has all of the necessary seasoning.)  Set aside.

3.  Crush up all of the Rosemary Cashew Snack Mix and place into another shallow dish.  I like to use a rolling pin to crush these ingredients.  Crush to small pieces, not to a powder.

4.  Using your tongs (or a Fork) coat each chicken breast first in the wet mixture. Make sure both sides are coated and let excess drip off the chicken.  Then, dredge each breast into the dry mix to coat both sides and place on rack/tray.

5.  Bake Chicken Breasts for 35-40 minutes.  Rotate the tray front to back 15 minutes thru the bake time.  You should not need to flip the breasts. Juices will run clear.  Don't over cook the chicken, nobody like dried up Chicken!  

Enjoy!  Please try the recipe and come back to give your comments or feedback...