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 allrecipes.com! 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.
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.