Cashew Crusted Chicken With Spinach

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  cloves garlic, minced
• 4  ounces roasted cashews
• 1  teaspoon seasoning salt
• 1  tablespoon dried dill weed
• 2  eggs, lightly beaten
• 4  boneless skinless chicken breast halves
• 1⁄2 cup white wine
• 1⁄2 cup chicken broth
• 1  tablespoon butter
• 1  tablespoon lemon juice
• 2 (6 ounce) bags  baby spinach leaves

Directions

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