We eat a lot of chicken around here so I am always on the lookout for new quick, simple and yummy chicken recipes.
When I picked up the latest issue of the Rachel Ray Magazine there were about 5 chicken recipes I wanted to try right away. These Grilled Chicken Cordon Bleu Sandwiches were first up.
Second on the list was the amazing Cashew Crusted Chicken.
It couldn't be easier to put together, it took under 30 minutes and it tasted great!
What you need,
2-4 boneless skinless chicken breasts, trimmed
1 tbsp. + ½ tsp. Chinese Five Spice Powder
1 1/3 cups raw cashews, finely ground
½ cup canola oil
1/3 cup oyster sauce
3 tbsp. water
4 cups steamed rice, for serving
4-5 green onions, chopped
Preheat the oven to 350 degrees.
In a shallow dish place the ground cashews. In a second dish whisk together the egg with 1 tablespoon of the 5 spice powder.
Heat the oil in a pan over medium high heat. Dip the chicken into the egg then press into the cashew crumbs to coat.
Cook the chicken in the hot oil for 2 minutes per side until just starting to brown. Transfer the chicken to a baking sheet and finish cooking it in the oven for 8-12 minutes until fully cooked through and golden brown.
Meanwhile in a small bowl stir together the oyster sauce, water and ½ teaspoon of 5 spice powder.
When the chicken is cooked serve it alongside the rice with a drizzle of the sauce and some green onions sprinkled on top.
The chicken was crisp and flavorful. The sauce is a perfect complement for both the chicken and the rice.
The fresh green onions really finish the dish off nicely.
We both really liked this dish; I will be making it again for sure!
Recipe from Rachel Ray Magazine