I have not jumped on the bandwagon–yet. Why you might ask? Well, I am distracted easily, ridiculously easily. As I am sitting down to write contracts or send invoices I “quick”check Facebook, “quick” check personal emails and Ugh! ignore every great productivity tip I learned by reading the Four Hour Work Week. So, the last thing I need is another gran distraction. (And I have heard Pinterest is super addictive…)
I will say, however, that every time I see one of my recipes get posted on Pinterest I beam a little bit with pride. My Honey Sesame Chicken flew around Pinterest, so I created this Rosemary Honey Chicken With Cashews using a similar base recipe and switching the flavors from Asian to Italian.
I hope ya’ll like it…and Pin it!
1.25-1.5lbs of chicken, cut into cubes
2 TBS Balsamic vinegar
1/2 tsp minced garlic
1/4 tsp Rosemary, diced
1/2 cup of cashews
Dash of cayenne
Preheat the oven to 400. Sprinkle flour onto a plate and dip the chicken into it, shaking off the excess and sprinkle with Salt and Pepper. Line a baking pan (with high sides) with parchment paper and add the chicken making sure it is spaced out. Bake for 15 minutes. While the chicken is baking, mix together the garlic, balsamic, honey and rosemary. Take out the chicken and pour the sauce over it, stirring to coat each piece. Put the chicken back in the oven and bake for 5minutes more, stirring a few times to be sure every piece is glazed evenly. Add in the cashews and tossing, and bake 5 minutes more. If you really like the flavor of rosemary add a few more fresh sprigs and serve. (You can roast asparagus with seasoning and olive oil at the same time for about 12-15 minutes)Kid Tip:
You can leave out the nuts and go easy on the cayenne, but otherwise, the flavors here are really great and I think your kids will like it. Finger food!