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!
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
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
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