3/4 cup roasted unsalted cashews
3/4 cup fresh parsley, chopped finely
1 cup breadcrumbs
4 chicken breast fillets
1/2 cup plain flour
2 tbs olive oil
- Preheat oven to 180c
- Blend or process nuts until they resemble a coarse meal; combine in medium shallow bowl with parsley & breadcrumbs. Beat eggs lightly in another medium shallow bowl.
- Halve chicken pieces diagonally; slice through each piece horizontally. Coat pieces in flour; shake away excess. Dip chicken in egg then in breadcrumb mixture.
- Heat oil in frying pan; cook chicken, in batches until browned both sides. Place chicken on tray; bake in oven about 10 minutes or until cooked through.
sourced from The Australian Women’s Weekly 1000 best-ever recipes from AWW
INTERESTING FACTS ABOUT CASHEWS & PARSLEY
The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple.
It can grow as high as 14 m (46 ft), but the dwarf cashew, growing up to 6 metres (20 ft), has proved more profitable, with earlier maturity and higher yields.
The cashew seed, often simply called a cashew, is widely consumed. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liquor.
The shell of the cashew seed yields derivatives that can be used in many applications from lubricants to paints.
Originally native to northeastern Brazil, major production of cashews occurs in Vietnam, Nigeria, India and Ivory Coast.
Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm (3.9–9.8 in) long with numerous 1–3 cm (0.4–1.2 in) leaflets, and a taproot used as a food store over the winter.
Parsley is widely used in European, Middle Eastern, and American cooking. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.