Cashew Crusted Chicken and Dried Fruit
Elevate your dinner table with this irresistible Cashew Crusted Chicken and Dried Fruit recipe, a perfect balance of savory and sweet flavors sure to impress. Juicy chicken breasts are coated in a golden, nutty crust made from crushed raw cashews, breadcrumbs, and Parmesan cheese, then pan-seared and oven-baked to perfection. The dish is paired with a luscious dried fruit sauce, featuring tender apricots and cranberries simmered with honey and chicken stock for a bold, tangy-sweet touch. With a prep time of just 20 minutes and elegant presentation, it’s the ideal meal for both weeknight dinners and special occasions. Garnished with fresh parsley, this protein-packed dish combines texture, flavor, and nutritional appeal in every bite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup raw cashews
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup dried apricots
- 0.5 cup dried cranberries
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon honey
- 0.5 cup chicken stock
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare the cashew crust by placing the cashews in a food processor and pulsing until they resemble coarse crumbs. Be careful not to over-process. Combine the crushed cashews with the breadcrumbs, grated Parmesan cheese, salt, and pepper in a shallow bowl.
Set up a dredging station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the cashew mixture.
Pound the chicken breasts with a meat mallet to an even thickness, about 1/2 inch. This ensures even cooking.
Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, and then press it into the cashew mixture, ensuring it’s evenly coated on all sides. Place the coated chicken on the prepared baking sheet.
Heat a large oven-safe skillet over medium heat and add the olive oil and butter. Once the butter is melted and bubbly, sear the cashew-crusted chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken cooks, prepare the dried fruit sauce. In a small saucepan over medium heat, combine the dried apricots, dried cranberries, honey, and chicken stock. Bring to a simmer and cook for 5-7 minutes, until the fruit softens and the sauce thickens slightly.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Transfer to plates and spoon the dried fruit sauce over the chicken.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 93.0 g | ||
| Protein | 277.2 g | 554% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 473 mg | 36% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1508 mg | 32% | |
*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.
