A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.
A classic and tasty Thai food. Fresh green beans, sweet potatoes and versatile tofu are cooked in creamy coconut milk and delicious yet spicy Thai curry paste. A little cilantro and fresh lime juice added in the end brightens up the whole dish and adds tons of refreshing taste.
I baked for 15 minutes and then rested for 5 minutes and the breast was nice moist and juicy. Served it with a Caesar salad and found it to work well and was quite filling at one breast per serving. You could easily heat up pasta sauce and serve it with the sauce and over pasta of your choice. The breast itself was flavored quite nicely, delicate. I used softened butter to coat the breast and dip into the Parmesan mixture. The coating was nice and light (not heavy like some versions I've had) and it seems like the light butter coating along with the spice Parmesan coating added several layers of richness. For quick/easy and simpe I was really impressed and can understand why this recipe is so popular. Will make it again for sure.