Cashew Crusted Chicken with Apricot Amp Amp Orzo Stuffing
Elevate your weeknight dinner game with this Cashew Crusted Chicken with Apricot & Orzo Stuffing—an irresistibly flavorful meal that strikes the perfect balance between crunch and comfort. Tender chicken breasts are coated in a golden, nutty crust made from finely ground cashews, Parmesan cheese, and breadcrumbs, creating a crispy texture that pairs beautifully with the creamy, savory filling inside. Served alongside an elegant orzo stuffing studded with sweet dried apricots, caramelized onions, and fresh parsley, this dish expertly combines sweet and savory flavors in every bite. Ready in just under an hour, this recipe is ideal for impressing guests or treating yourself to a dinner that's anything but ordinary.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1.5 cups raw cashews
- 0.5 cups breadcrumbs
- 0.25 cups grated Parmesan cheese
- 2 large eggs
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cups orzo pasta
- 0.5 cups dried apricots
- 2 cups chicken stock
- 1 tablespoons olive oil
- 2 tablespoons butter
- 0.5 medium, diced yellow onion
- 2 minced garlic cloves
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the cashew crust by pulsing the raw cashews in a food processor until finely ground but not paste-like. Mix in the breadcrumbs, grated Parmesan, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Transfer the mixture to a shallow bowl.
Set up a dredging station. Place the flour in a shallow bowl, beat the eggs in another bowl, and add the cashew mixture in a third bowl.
Season the chicken breasts with the remaining salt and pepper. Dredge each chicken breast in flour, shaking off the excess, then dip it in the beaten eggs, followed by the cashew mixture. Press gently to adhere the coating.
Place the coated chicken breasts on the prepared baking sheet. Bake for 25–30 minutes or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
While the chicken is baking, prepare the orzo stuffing. Cook the orzo according to package instructions, draining it once al dente.
Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Add the minced garlic and cook for another minute.
Stir in the dried apricots and cooked orzo, then pour in the chicken stock. Simmer for 5 minutes or until the mixture is slightly thickened and the apricots are soft.
Remove the skillet from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper to taste.
Serve the cashew-crusted chicken alongside the apricot and orzo stuffing. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
4085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 328.5 g | 119% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 39.6 g | ||
| Protein | 333.1 g | 666% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 576 mg | 44% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 1940 mg | 41% | |
*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.
