Cashew Crusted Chicken

This was pretty good. I didn't know how to anticipate it or even picture it on my palate.  I surprised myself.  The hoison makes the chicken so tender and gives it an abundant amount of flavor.  I was skeptical about using a cashew meal, because every time I do almond I feel like everything tastes like almonds.  Maybe I just have extremely sensitive taste buds, or it could be all mental, but this didn't have the cashew flavor I had anticipated.  Plus side to it all, it's quick and easy! :)

***INGREDIENTS***

1 TSP onion powder

1/2 TSP  crushed peppercorn*

2 TSP garlic powder

1 cup cashews

1 TBSP hoison sauce*

1 lb. chicken 

*You can use regular black pepper if you want, but it may not give the same spice as the peppercorn.

*You can substitute honey mustard for hoison sauce if you don't have it or can't find any.  

***HOW TO***

Preheat your oven to 450F.  Blend the cashews, onion powder, peppercorn, and garlic powder until it is coarsely chopped.  I prefer mine to be a little finer but it's entirely up to you.  There's that texture thing again. :)  Rub the hoison all over the chicken.  Dip the chicken in cashew mix.  Place on a baking sheet (I always line them with foil for easy clean up) and bake for 10 minutes.  Transfer to the broiler and broil for 2 minutes to "brown" them.  If you are the type of person that likes to dip their chicken, I would stick with the hoison or honey mustard.  But trust me when I say, YOU DON'T NEED IT! :)

Until next time,

<3 xoxo <3

-Mo