Cashew-Crusted Chicken
Teriyaki Vegetables with Crispy Onions
Wine Recommendation
Imagery Chardonnay
Ingredients
- ¼ cup chopped cashews
- ¼ cup panko breadcrumbs
- 2 Tbsp mayonnaise
- 1 tsp minced garlic
- ½ lb boneless, skinless chicken breasts, halved lengthwise
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp 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 hot oil 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
- ½ (20-oz) pkg frozen broccoli or sugar snap pea stir fry vegetables
- ⅓ cup teriyaki sauce
- ⅓ cup French fried onions
Side Dish Instructions
- Cook vegetables according to package directions. Combine vegetables and sauce in a medium bowl. Sprinkle with fried onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
406
|
184
|
590
|
| Fat (g) | 26 | 5 | 31 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 14 | 30 | 44 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 410 | 605 | 1015 |
| T. Sugs (g) | 1 | 17 | 18 |
| A. Sugs (g) | 0 | 13 | 13 |
Quick & Healthy Meal Plan
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