Cashew Crusted Chicken With Apricot & Orzo Stuffing

• 4 chicken breasts
• 1 egg white
• 2 tablespoons flour
• 23 cup finely chopped cashews (I used the food processor)
• 2 tablespoons plain breadcrumbs
• 14 teaspoon fresh ground pepper
• 12 teaspoon garlic salt
• 1 cup cooked orzo pasta
• 1 cup chopped fresh spinach
• 13 cup chopped onion
• 1 garlic clove, minced
• 23 cup chopped dried apricot
• 1 teaspoon fresh finely chopped basil
• 14 cup finely shredded parmesan cheese
• 14 teaspoon fresh ground pepper
• 14 teaspoon 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.

chicken breasts, egg, flour, cashews, breadcrumbs, ground pepper, garlic salt, pasta, fresh spinach, onion, garlic, apricot, basil, parmesan cheese, ground pepper, salt

Taken from www.food.com/recipe/cashew-crusted-chicken-with-apricot-amp-amp-orzo-stuffing-116404 (may not work)