Cashew Crusted Chicken

15~Minute Low~Carb Recipes by Dana Carpender

Servings: 4

Ingredients:

2/3 C raw cashew pieces (70 g)

¼ tsp salt

½ tsp pepper

¼ tsp paprika

1 ½ pounds boneless, skinless chicken breasts (750 g)

1 egg

2 to 3 tablespoons butter

Instructions:

First, put the cashew pieces in a food processor with the S-blade in place, and grind them to a fine texture. Dump them out onto a plate and add the salt, pepper, and paprika, mixing the whole thing well. Set aside.

Pound the chicken breasts until they're ½ inch (1 cm) thick all over. Cut into 4 servings if necessary.

Break the egg into another plate with a rim around it. (A pie plate would work well.) Now, dip each chicken breast piece into the egg, then into the cashew mixture, coating both sides.

Melt the butter in a heavy skillet over medium to medium-high heat, and add the chicken. Saute until it's golden on both sides and cooked through, about 5 minutes per side.