Nutty Chicken Recipes

NUT-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
• Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
• Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
• Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.

NUTTY CHICKEN CURRY

Steps:

• Fry the onions and salt together gently until soft.
• Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
• Cut the chicken into strips, bruise the cardamom pods and add to the pan.
• Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
• Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.

TANTALIZING THAI NUTTY CHICKEN

Steps:

• Cook pasta according to package directions. Drain well. Set aside.
• In a bowl add sesame oil, vegetable oil, honey, soy sauce, balsamic, rice wine vinegar, cayenne and ginger. Whisk mixture well.
• In a skillet over medium high heat add 4 tbsp of sesame oil mixture. Add sliced bell peppers and cook for 2 minutes or until lightly soft. Add chicken, peas, green onions, walnuts and cashews. Heat until warmed through.
• On a serving platter add cooked rice noodles. Top noodles with bell pepper and chicken mixture. Drizzle with remaining sesame oil mixture and chopped cilantro. Garnish with lemon wedges.