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Cashew Crusted Chicken

Posted by & filed under recipe, video.

chickenThis low-glycemic recipe is packed with protein and healthy fats, not to mention how many meals it can complete.

Watch the YouTube video for detailed recipe instructions by our friend Brent Enridge who demonstrates the use of simple ingredients to create a delicious and memorable entrée.

Enjoy it tonight or at any time!

Cashew Crusted Chicken

  • 5 boneless, skinless chicken breasts (4 oz each)
  • 1 cup raw cashew pieces
  • ½ teaspoon paprika
  • 2 egg whites
  • 3 tablespoons coconut oil
  • salt and pepper to taste

Put the cashew pieces in a food processor or coffee grinder and grind to a fine texture. Dump them out onto a plate and add the salt, pepper and paprika, mixing the whole thing well. Set aside.

Break the eggs and put whites into a bowl large enough to dip the breasts.

Heat coconut oil in a skillet or frying pan over medium to medium-high heat

Dip each chicken breast (make sure they are not too thick, pound or cut them as necessary) into the egg and then into the cashew mixture, coating both sides.

Fry until golden brown on both sides and cooked through, about 5 minutes per side (chicken is done at 160˚F internal temperature).

Recipe makes 4 servings (5 breasts).

Per serving:

  • Calories: 260
  • Protein: 29g
  • Carbs: 6g
  • Fat: 13g

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blog
Cashew Crusted Chicken

Posted by & filed under recipe, video.

chickenThis low-glycemic recipe is packed with protein and healthy fats, not to mention how many meals it can complete.

Watch the YouTube video for detailed recipe instructions by our friend Brent Enridge who demonstrates the use of simple ingredients to create a delicious and memorable entrée.

Enjoy it tonight or at any time!

Cashew Crusted Chicken

  • 5 boneless, skinless chicken breasts (4 oz each)
  • 1 cup raw cashew pieces
  • ½ teaspoon paprika
  • 2 egg whites
  • 3 tablespoons coconut oil
  • salt and pepper to taste

Put the cashew pieces in a food processor or coffee grinder and grind to a fine texture. Dump them out onto a plate and add the salt, pepper and paprika, mixing the whole thing well. Set aside.

Break the eggs and put whites into a bowl large enough to dip the breasts.

Heat coconut oil in a skillet or frying pan over medium to medium-high heat

Dip each chicken breast (make sure they are not too thick, pound or cut them as necessary) into the egg and then into the cashew mixture, coating both sides.

Fry until golden brown on both sides and cooked through, about 5 minutes per side (chicken is done at 160˚F internal temperature).

Recipe makes 4 servings (5 breasts).

Per serving:

  • Calories: 260
  • Protein: 29g
  • Carbs: 6g
  • Fat: 13g

Tags: , ,



Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>