Cashew Crusted Chicken And Dried Fruit Recipes

CASHEW CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

FRUITED CHICKEN CURRY

Steps:

• In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

CASHEW CHICKEN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
• Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
• Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
• Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.

CHICKEN WITH DRIED FRUIT

Steps:

• spray a pan with cooking spray.
• add chicken and brown on both sides, about 15 minutes, remove.
• add onion and garlic, cook until softened.
• add remaining ingredients, bring to boil, lower to medium heat and cook about 10 minutes until sauce thickens serve sauce over chicken.

CASHEW CRUSTED CHICKEN AND DRIED FRUIT

Steps:

• Preheat oven to 300
• make sauce:
• Place honey in a saucepan with one tablespoon water, and put on high heat
• Let honey boil for a minute or so, then carefully add wine, cayenne, coriander, cardamom, zests , apricots, raisins, and orange juice
• Cook sauce for 15-20 minutes
• Add lemon juice, then taste, and add more salt, cayenne or lemon as needed
• for chicken:
• Heat butter and olive oil in a large skillet
• Pound the chicken into equal scallops
• Dredge in flour on both sides with salt and pepper
• put chopped cashews in a flat plate, set aside
• dip chicken into eggs, dip back into cashews, press to adhere
• place in the skillet
• Sauté about 3-5 minutes per side until browned and cooked through
• place chicken on plates
• Serve with sauce spooned over it
• Garnish with lemon and orange slices, slices