Cashew Crusted Chicken Breast Over Wilted Spinach - cooking recipe

Ingredients

1/4 cup cashews
3 tbsp breadcrumbs
4 None skinless chicken breasts
2 tbsp all-purpose flour
1 None medium egg, beaten
3 tbsp vegetable oil
1 None small onion, finely diced
1 cup cherry tomatoes
2 cups baby spinach
pinch None grated nutmeg

Preparation

Preheat the oven to 350\u00b0F. Finely chop one third of the cashews, and roughly chop the remainder. In a bowl, combine the finely chopped cashews and the breadcrumbs. Season the chicken breasts with salt and pepper. Pour flour, egg, and breadcrumb mixture into three separate bowls then coat chicken breasts evenly in each respectively.
Heat 2 tbsp of the oil in a frying pan and cook the chicken breasts until golden brown on both sides. Place on a baking tray and bake for 10 mins. Toast the remaining cashews in a saute pan until lightly golden.
Heat the remaining oil in a pan and cook the onion and tomatoes for 2-3 mins. Add the spinach and cook until wilted. Season with salt, pepper and nutmeg.
Remove the chicken from the oven and slice. Arrange the spinach mixture on a serving plate, top with the chicken and sprinkle toasted cashews on top.