Chicken with cashew crust on spinach bed

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
3 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 50 g Cashew nuts
  • 4 (approx. 600 g) Chicken filets
  • 1 egg (size M)
  • 75 g Breadcrumbs
  • 2 TABLESPOONS Flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 400 g young spinach
  • 1 small onion
  • 250 g cherry tomatoes
  • 7-10 Tbsp grated nutmeg

Directions

  1. 1

    Finely chop or mix 1/3 of the cashew nuts. Coarsely chop the remaining kernels. Wash chicken fillets and dab dry. Whisk the egg in a bowl. Mix fine cashews and breadcrumbs in a bowl, put flour in a 2nd bowl. Season fillets with salt and pepper, first in flour, then egg and finally in breadcrumbs.

  2. 2

    Heat 2 tablespoons of oil in a frying pan. Brown the fillets all around, then place them on a baking tray or in an ovenproof dish. Cook meat in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes.

  3. 3

    Roast the remaining cashew nuts in a pan without fat. Wash the spinach and drain well. Peel and finely chop the onion. Wash the tomatoes. Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes and diced onion for 2-3 minutes, then add the spinach. Let the spinach collapse, season with salt, pepper and nutmeg

  4. 4

    Remove meat from the oven and cut into slices. Arrange on the spinach and sprinkle with the cashew nuts

Nutrition Facts

KCAL
390 kcal
CARBS
21 g
FATS
14 g
PROTEINS
43 g

Categories & Tags

Miscellaneousvery easy