1 Pot, 1 Skillet, 1 Baking sheet, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Whisk, 1 Parchment paper, 1 Lid
1 Chop cashews (not too finely), put on a plate and set aside.
2 Rinse chard, spin dry and cut to separate the thick stems.
3 Cut stems crosswise into very thin strips. Blanch in a pot of boiling salted water just to par-boil, about 2 minutes. Drain and plunge stems into a bowl of ice water. Drain well.
4 Cut chard leaves into strips, about 2 cm (approximately 3/4 inch) wide.
5 Rinse chile pepper, halve lengthwise and remove seeds. Coarsely chop chile. Peel and finely chop garlic and ginger root.
6 Separate egg. (Reserve yolk for another use.) In a small bowl, whisk egg white. Rinse chicken breasts, pat dry and season with salt and pepper.
7 Dip top of chicken breasts in beaten egg white and then into cashews, pressing firmly to adhere. Place chicken, coated side up, on a parchment-lined baking sheet. Bake in preheated oven at 200° C (fan: 180°C, gas: level 3) (approximately 400°F) until chicken is cooked through and crust is golden brown, 12-15 minutes.
8 Heat the oil in a nonstick pan. Sauté chard leaves on high heat, stirring constantly, just until wilted slightly, about 1 minute.
9 Add chard stems, garlic, ginger and chile and cook, stirring, until fragrant, about 45 seconds more.
10 Stir in soy sauce and, if needed, a little water.
11 Cover and cook over medium heat until vegetables are tender, 3-4 minutes. Season with salt and pepper. Remove lid and cook until all the liquid evaporates. Serve chard mixture topped with chicken.