Cashew-Coconut Crusted Chicken

In an attempt to pretend that summer is here and that we live somewhere a bit more tropical, I installed a flock of plastic pink flamengos all around our deck. Really, all this did was prove that my mother's despair over my taste is valid and that all those finishing school-type activities were a waste of their money and my time. I like my pink flamingos; I did not like cotillion. Anyway ...

To go with the tropical theme, I tried another version of the coconut crusted chicken seitan: cashew-coconut crusted chicken! Okay, so it isn't that different; I added crushed cashews and used panko instead of ground up Fiber One this time, all for a more tropical/less-healthful version. Plus, I liked the combination of salty cashews with sweet coconut.




But, it was good - and easy. Take seitan chicken, dip in egg, dip in a mixture of cashews, coconut and panko, then bake at 400 F for twenty minutes, turning halfway. I dipped it in an Asian sweet chili sauce, but honey mustard was also tasty - one of the diners preferred them mixed together.

It's 47 outside and I'm freezing inside, thanks to drafty windows and a lack of insulation, but I'm going to keep making tropically seitan dishes and staring at the flamingos ... eventually, hopefully, it will be summer.