Cashew and Parsley Crumbed Chicken with Mustard Vinaigrette
Transform your weeknight dinner with this decadent Cashew and Parsley Crumbed Chicken, paired perfectly with a tangy homemade Mustard Vinaigrette. This recipe takes crispy golden chicken to the next level by coating tender chicken breasts with a unique blend of roasted cashews, fresh parsley, panko breadcrumbs, and Parmesan cheese, delivering a nutty, herbaceous crunch in every bite. The vibrant mustard vinaigrette, made with Dijon mustard, white wine vinegar, honey, and extra virgin olive oil, adds a zesty touch that complements the rich coating. Served atop a bed of fresh mixed greens, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, it’s an easy yet gourmet meal perfect for both busy weeknights and special occasions.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Roasted cashews
- 0.5 cup Fresh parsley leaves
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 4 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons White wine vinegar
- 1 teaspoon Honey
- 4 tablespoons Extra virgin olive oil
- 4 cups Mixed greens
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a food processor, combine the roasted cashews, parsley leaves, panko breadcrumbs, Parmesan cheese, salt, and black pepper. Pulse until the mixture is finely chopped and well combined. Transfer to a shallow bowl.
Set up a breading station with three bowls: one with all-purpose flour, one with beaten eggs, and one with the cashew and parsley crumb mixture.
Coat each chicken breast first in the flour, then dip into the beaten eggs, and finally press into the crumb mixture, ensuring the chicken is evenly coated. Set aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the crumbed chicken breasts for 2-3 minutes per side, until golden brown. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the mustard vinaigrette. In a small bowl, whisk together Dijon mustard, white wine vinegar, honey, and extra virgin olive oil until the mixture is emulsified. Season with a pinch of salt and pepper to taste.
To serve, arrange the mixed greens on individual plates and drizzle lightly with the mustard vinaigrette. Place a piece of the crumbed chicken on top of the greens, and serve immediately with additional vinaigrette on the side if desired.
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 20.2 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 641 mg | 49% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2070 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
