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    You are in: Home / Recipes / Cashew Encrusted Chicken with Buttermilk and Chive Cream Recipe
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    Cashew Encrusted Chicken with Buttermilk and Chive Cream

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 23, 2002

      Absolutly first rate! I made the dip at the same time I put the chicken in the marinade. So the dip got nice and cold. Let the chicken marinate all day. Very easy then do the rest of the meal. The crunchy coating on the chicken is superb! I served this with fries, and coleslaw. These are like elegant chicken nuggets!! Very good! Thanks so much, Heather!!

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    • on July 15, 2002

      Ya gotta try this. I took it to our neighborhood picnic. I am glad I nibbled some while cooking as it disappeared so fast that I didn't get any at the picnic.

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    • on June 25, 2010

    • on November 02, 2006

      Extremely good. I let the chicken marinate for 2 days. I made the dip and also let it sit for 2 days. Boy was I glad I did. Giving the dip time to let the flavors mellow is key. I added some garlic powder and extra hot sauce to it. Chicken was crispy, tender and moist. Gave some to my BF and now he wants the recipe!

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    Nutritional Facts for Cashew Encrusted Chicken with Buttermilk and Chive Cream

    Serving Size: 1 (1851 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 61.1
     
    Calories from Fat 25
    41%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 12.8 mg
    4%
    Sodium 128.4 mg
    5%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.5 g
    2%
    Protein 5.4 g
    10%

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