I had baby-sitting duties for my lovely nearly 15 month old niece, Kendall, on Labor Day, and since I don’t normally care for her for hours and hours, I was pretty worn out by the time dinner time arrived. I needed something easy, and QUICK, since we had the Pack ‘N Play set up in the kitchen as the “Chef’s Table” and my audience was impatient! Luckily, she was easily satisfied with a couple of pieces of fresh strawberries, but she wasn’t nearly as impressed with how quickly dinner was put together.
- 1.5 lb. thinly sliced chicken breast filets or chicken tenders, trimmed of any fat and tendons
- 2 slices of stale bread
- 4 oz. cashews
- 2 eggs
- 1/2 cup flour
- salt and pepper
- cayenne pepper to taste
For the Shoyu Cream Sauce:
- 2 cups heavy cream
- 1/4 cup soy sauce
- 2 Tbsp cornstarch
- 2 Tbsp water
Preheat oven to 375 degrees.
In a small food processor, add the cashews, stale bread, salt, pepper, and cayenne, and whizz until the consistency of breadcrumbs. Place the cashew breadcrumb mixture in a wide flat bowl. Set aside.
Beat the 2 eggs in a wide flat bowl. Place the flour in another bowl.
Liberally season the chicken pieces with salt and pepper. Dredge through the flour, shaking off as much excess as possible, then dip into the beaten egg. Dredge through the cashew breadcrumb mixture, and place in a pyrex baking sheet. Continue the process with the rest of the chicken.
Place the chicken into the preheated oven for 15 – 20 minutes (depending on thickness), or until the juices run clear.
Meanwhile, in a heavy saucepan, add the heavy cream and soy sauce and bring to a boil. Turn the heat down to a simmer. In a separate bowl, mix the cornstarch and water and stir into a paste. Add the cornstarch paste into the cream and soy sauce and stir constantly until the mixture thickens.
Serve with the some steamed broccoli and creamy mashed potatoes. Enjoy!