Posts tagged Paul Wayne
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)


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...  

PRESS RELEASE: Paul Wayne Opens Online and In Store, Chicago

A new specialty ‘go-to’ food brand to consider when cravings of chocolate chip cookies or sweet and salty snacks overtake you.

Chicago, IL, April, 2016 – PAUL WAYNE, the producer of gourmet fine foods, has launched a new website aimed at being a one-stop destination for the food lover that hungers to experience that perfect bite. The site offers both sweet and savory food selections all designed to tease and tempt your palate.  Currently, several baked goods, like cookies and fudge along with some specialty items, such as Rosemary Cashew Snack Mix, are available.  In the future, there will be prepared meals available.

Chef and Owner, Paul Strabley, produces all food at the Lakeview Kitchen & Market located in Chicago’s vibrant Lakeview East neighborhood at 3109 N Broadway.  This location used to be the old House of Fine Chocolates and is now a licensed commercial kitchen used by several food businesses in the preparation and packaging of their foods.  The retail store in the front is great for local foodies to stop in and pick up their fix of Paul Wayne. Some items are only sold in the store location.  Custom orders are accepted; email to inquire. 

What is that perfect bite? “To me that perfect bite is all about the texture, color, flavor and ingredients all coming together in just the right way so that each element is experienced at its finest, yet all in one bite,” explains Paul.

Much time has been spent on creating just the right Flavors, Colors and Textures for each menu item.  “It’s not about having unlimited items available just to have something to sell, it’s making sure each item offered is as perfect in every aspect as it can be,” explains Paul.  The signature Chocolate Chip Cookie recipe, for example, was three years in the making.  “I don’t want you to be just ok with it, I want to excite your passion for it.”

Paul Strabley says, “I have a very high level of attention to detail.  I think this comes through in the food offered and even in the packaging.  It’s important to me that people really love what they are buying, whether for themselves or sending as a gift. I’ll take the time to make it perfect, so they don’t have to.” 

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