Preheat oven to 350F.
Line a baking sheet with parchment paper.
Slice your chicken breasts into strips, and set aside.
In a blender or food processor, add the Tomato Basil Harvest Snaps, cashews, and sea salt.
Pulse for about 30 seconds until a sand-like, crumbly mixture forms. Don’t pulse too long, you want to keep some texture.
Transfer to a medium bowl.
In another medium bowl, whisk the two eggs.
Next, working in small batches, dip the chicken slices into the whisked eggs, and then in the cashew/Harvest Snaps mixture.
Coat well, and then transfer the chicken strips to the baking sheet.
Repeat until all the chicken is gone.
Bake for 20-22 minutes, or until the chicken is cooked through. I always take the tray out of the oven at the 20 minute mark and cut a piece of chicken in half to ensure the chicken is fully cooked through. If not, return to the oven for a few more minutes. Enjoy!