Recipe

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• 4 chicken breasts
• 1 egg white
• 2 tbsp flour
• 2/3 cup finely chopped cashews (i used the food processor)
• 2 tbsp plain breadcrumbs
• 1/4 tsp fresh ground pepper
• 1/2 tsp garlic salt
• 1 cup cooked orzo pasta
• 1 cup chopped fresh spinach
• 1/3 cup chopped onion
• 1 garlic clove, minced
• 2/3 cup chopped dried apricot
• 1 tsp fresh finely chopped basil
• 1/4 cup finely shredded parmesan cheese
• 1/4 tsp fresh ground pepper
• 1/4 tsp salt

• 1 Combine all Cashew Crust ingredients in a small bowl and mix well.
• 2 Rinse chicken breasts and pat dry.
• 3 Place chicken breast between two sheets of waxed paper.
• 4 Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
• 5 Wisk egg white in a small bowl and pour onto a small plate.
• 6 Lightly flour one side of the chicken breast (chicken should be covered in a fine dust layer of flour).
• 7 Dredge floured side of breast in egg white and then in Cashew Crust mixture.
• 8 Set coated breasts (crust side up) on waxed paper and let set.
• 9 Meanwhile, mix all the stuffing ingredients in a medium bowl.
• 10 Carefully turn chicken breasts over and spread stuffing evenly over breast and roll breast up (like a sleeping bag).
• 11 Place in buttered baking dish and replace any crust that was wiped away.
• 12 Cook at 350 degrees for 45-50 minutes.