Roughly chop the cashews and set aside.
Wash the chard and cut out the hard stalks.
Cut the stalks into 5mm wide strips and blanch in boiling salted water for 2 minutes. Drain and briefly rinse in cold water.
Cut the remaining chard into 2cm wide strips.
Wash, and halve the chillies, deseed and chop. Peel and finely chop the ginger and garlic.
Season the chicken breast fillets with salt and pepper. Separate the egg and mix the egg whites in a small bowl.
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).
Heat the oil in a non-stick pan and saute the chard leaves for 1 minute over a high heat.
Add the garlic, ginger, chilli and chard and fry for about 1 minute.
Add the soy sauce and a little water, if necessary.
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.