Coconut Cashew Chicken

July 20, 2010

Cashews are my favorite kind of nut, but it used to be that because of my eating disorder I felt guilty every time I ate one. I also LOVE coconut and I had an old bag of shredded coconut in the freezer, so I did what any sensible cook would do-I looked up recipes from! I found a recipe for coconut cashew chicken that is so good I have repeated it several times recently. It challenged me ED-wise, not only because I used cashews, but because you have to dip the chicken into melted butter before rolling it in the cracker/coconut/cashew mixture. You may remember that there was a time when I was afraid of butter and it still felt weird to be dipping chicken into it, but get over your fear, because this chicken dish is worth it!

3 tablespoons melted butter
1/2 cup unsweetened flaked coconut
1/2 cup chopped cashews
10 buttery round crackers
4 skinless, boneless chicken breast halves
salt to taste
ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C).
Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.

I read in the comments that it helps for the coating to stay on if the chicken is cut in smaller pieces. I tried cutting it the first time I made it and then the next time I didn't and to be honest, neither way seemed easier or harder, so your choice...

Dip chicken in butter...

and roll in cracker mixture.

Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Season with salt and pepper, if desired, and serve.

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