Preparation
Roughly chop the cashews and set aside.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_1_M.jpg)
Wash the chard and cut out the hard stalks.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_2_M.jpg)
Cut the stalks into 5mm wide strips and blanch in boiling salted water for 2 minutes. Drain and briefly rinse in cold water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_3_M.jpg)
Cut the remaining chard into 2cm wide strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_4_M.jpg)
Wash, and halve the chillies, deseed and chop. Peel and finely chop the ginger and garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_5_M.jpg)
Season the chicken breast fillets with salt and pepper. Separate the egg and mix the egg whites in a small bowl.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_6_M.jpg)
Dip one side of the fillets into the whipped egg white, then into the cashews, pressing firmly to coat. Place the chicken breasts, nut side up, in a baking tray and bake in a preheated oven at 200 °C (180°C fan, gas 6).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_7_M.jpg)
Heat the oil in a non=stick pan and saute the chard leaves for 1 minute over a high heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_8_M.jpg)
Add the garlic, ginger, chilli and chard and fry for about 1 minute.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_9_M.jpg)
Add the soy sauce and a little water, if necessary.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_10_M.jpg)
Cover and cook over a medium heat for 4 minutes. Remove the lid and allow the liquid to evaporate. Season the chard with salt and pepper, arrange on a plate and place the meat on top.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000042/000042_step_11_M.jpg)