Cashew Crusted Chicken With Apricot & Orzo Stuffing
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 4 chicken breasts
- 1 egg white
- 2 tablespoons flour
Cashew Crust
- 2⁄3 cup finely chopped cashews (I used the food processor)
- 2 tablespoons plain breadcrumbs
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 teaspoon garlic salt
Stuffing
- 1 cup cooked orzo pasta
- 1 cup chopped fresh spinach
- 1⁄3 cup chopped onion
- 1 garlic clove, minced
- 2⁄3 cup chopped dried apricot
- 1 teaspoon fresh finely chopped basil
- 1⁄4 cup finely shredded parmesan cheese
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
Directions
- Combine all Cashew Crust ingredients in a small bowl and mix well.
- Rinse chicken breasts and pat dry.
- Place chicken breast between two sheets of waxed paper.
- Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
- Wisk egg white in a small bowl and pour onto a small plate.
- Lightly flour one side of the chicken breast (chicken should be covered in a fine dust layer of flour).
- Dredge floured side of breast in egg white and then in Cashew Crust mixture.
- Set coated breasts (crust side up) on waxed paper and let set.
- Meanwhile, mix all the stuffing ingredients in a medium bowl.
- Carefully turn chicken breasts over and spread stuffing evenly over breast and roll breast up (like a sleeping bag).
- Place in buttered baking dish and replace any crust that was wiped away.
- Cook at 350 degrees for 45-50 minutes.
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