Cashew-Crusted Chicken
Teriyaki Vegetables with Crispy Onions
Ingredients
- ¾ cup chopped cashews
- ¾ cup panko breadcrumbs
- ⅓ cup mayonnaise
- 1 Tbsp minced garlic
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
Instructions
- Preheat oven to 450°F. Combine nuts and breadcrumbs in a shallow bowl. Stir together mayonnaise and garlic in a shallow bowl.
- Sprinkle chicken with salt and pepper. Dip chicken in mayonnaise mixture; dredge in breadcrumb mixture, pressing gently to adhere.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Transfer to a foil-lined baking sheet. Bake 4 to 6 minutes or until chicken is done.
Side Dish Ingredients
- 1 (20-oz) pkg frozen broccoli or sugar snap pea stir fry vegetables
- 1 cup French fried onions
- 1 cup teriyaki sauce
Side Dish Instructions
- Cook vegetables according to package directions. Combine vegetables and sauce in a large bowl. Sprinkle with fried onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
441
|
167
|
608
|
| Fat (g) | 26 | 5 | 31 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 14 | 27 | 41 |
| Fiber (g) | 1 | 2 | 3 |
| T. Sugs (g) | 1 | 15 | 16 |
| A. Sugs (g) | 0 | 13 | 13 |
