Cashew Crusted Chicken With Spinach

Total Time
Prep 10 mins
Cook 30 mins

The double-dredging helps keep the chicken moist. Do not over-grind the cashews, or you will end up with cashew butter!

Ingredients Nutrition


  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 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. 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


Most Helpful

This is a delicious new way to make chicken. Your mother would be so happy that you are not letting any of those pan drippings go to waste! Also loved the addition of spinach. Thanks Clare!

Babs7 May 08, 2005

Really nice recipe & the presentation is lovely. I did omit the seasoned salt as I was using salted cashews. Other than that I followed the recipe exactly. I really liked the chef instructing how far to grind the nuts (like cornmeal) That was very helpful. I found the chicken very moist & tender. The spinach was very tasty...the sauce made it shine. A recipe I will use again. Thanks for sharing your recipe!!

Susie D April 03, 2005

While I think the amounts of liquid were a little off, and the dish needed some spice--at the very least, a good hit of pepper, what a good dish. Following the instructions precisely, the chicken was moist, tender, flavorful; the spinach sauce light but rich--really quite lovely. I will certainly make this again. Thank you!

Chef Kate February 26, 2005

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