Chicken with cashew crust on spinach bed

Name: Chicken with cashew crust on spinach bed
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Cashew nuts; 4 (approx. 600 g) Chicken filets; 1 egg (size M); 75 g Breadcrumbs; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 400 g young spinach; 1 small onion; 250 g cherry tomatoes; 7-10 Tbsp grated nutmeg

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Cashew nuts
4 (approx. 600 g) Chicken filets
1 egg (size M)
75 g Breadcrumbs
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
400 g young spinach
1 small onion
250 g cherry tomatoes
7-10 Tbsp grated nutmeg

Directions

1
Finely chop or mix 1/3 of the cashew nuts. Coarsely chop the remaining kernels. Wash chicken fillets and dab dry. Whisk the egg in a bowl. Mix fine cashews and breadcrumbs in a bowl, put flour in a 2nd bowl. Season fillets with salt and pepper, first in flour, then egg and finally in breadcrumbs.
2
Heat 2 tablespoons of oil in a frying pan. Brown the fillets all around, then place them on a baking tray or in an ovenproof dish. Cook meat in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes.
3
Roast the remaining cashew nuts in a pan without fat. Wash the spinach and drain well. Peel and finely chop the onion. Wash the tomatoes. Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes and diced onion for 2-3 minutes, then add the spinach. Let the spinach collapse, season with salt, pepper and nutmeg
4
Remove meat from the oven and cut into slices. Arrange on the spinach and sprinkle with the cashew nuts