Cashew Crusted Chicken

  • 114saves
  • 30min

About this recipe: Chicken breasts coated in an apricot and mustard sauce, then encrusted in chopped cashew nuts. This is a quick and easy way to make chicken a little more interesting!

MR_PIANOMAN

Ingredients

Serves: 4 

  • 1 (340g) jar apricot conserve
  • 4 tablespoons Dijon mustard
  • 1 teaspoon curry powder
  • 4 skinless, boneless chicken breast fillets
  • 150g (5 oz) chopped cashews

Method

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Preheat oven to 190 C / Gas mark 5.
  2. Combine the apricot conserve, mustard and curry powder in a large frying pan and heat over low heat, stirring constantly, until conserve is completely melted and smooth.
  3. Place cashews in a shallow dish or bowl. Dip chicken breasts in the apricot/mustard sauce, then roll in the nuts to coat and place in a lightly greased 23x33cm (9x13 in) baking dish. Bake in preheated oven for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

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Reviews (10)

OJOS
by
5

Something else. My husband and I really liked this chicken. Things I did to make it better were... Chopped the cashews finely in the food processor, so they were fine enough to stick to the chicken. Pounded the chicken to a little less than a half inch, so it was more tender. Then I cooked the chicken on a cooling rack over a baking tray lined with aluminium; this kept the bottom of the chicken from getting soggy. - 15 Sep 2008

FLORIDA_GIRL
by
2

Used different ingredients. GREAT recipe - and so easy! I cut the chicken into bite-sized pieces, which cut the baking time to 25-30 minutes. Also added dried Chinese chillies to add a "zing" and make it more Asian. Quite delicious. Thanks!! - 15 Sep 2008

thecandyman
1

Used different ingredients. I found that you have to pour the extra sauce over the chicken before serving, and that adds the taste you need. Also, I omitted the curry and used a dash of teriyaki sauce instead, and substituted well crushed peanuts for the cashews. The sauce came out like a nice tangy duck sauce. Orange marmalade would work well in this recipe. Thanks! - 07 Aug 2008

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