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Cashew Crusted Chicken
Recipe by:
MR_PIANOMAN
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!
Ready in 30 mins
Saved by 89 cook(s)
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
Not quite right? Check out these similar recipes!
Preparation method
Prep: 5 mins | Cook: 25 mins1.
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.
Provided by:Allrecipes
Last updated:
29 Jan 2013
Reviews & comments
Easy
Fantastic recipe- very popular with my boyfriend and his friends. Always make sure there is lots of spare sauce to serve up with
Posted:
12 Aug 2011
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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.
Posted:
15 Sep 2008
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OJOS
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!!
Posted:
15 Sep 2008
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FLORIDA_GIRL
Easy
Great tasty, easy recipe! Some other reviewers thought that there wasn't enough taste. 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 garlic and 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. Next time I will try cranberry sauce, port and cinnamon or allspice for the sauce, with minced walnuts as the crust. Thanks Brennan for a great recipe!
Posted:
15 Sep 2008
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2Yung2Cook
Easy
Outstanding! I wasn't sure how I would like this, just, cooking chicken in apricot preserves sounded a bit too sweet for my taste. But, it tastes a lot better than the ingredients sounded in my head. This is one of the better recipes I have found here and will be cooked repeatedly in my house. Everyone, including the kids, loved it!
Posted:
15 Sep 2008
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bellygirl
Easy
Easy and elegant! I can't wait to serve this at my next dinner party. be sure to double the sauce recipe, though - they'll want more!
Posted:
15 Sep 2008
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Lyn Wareham
Easy
new favourite in my house!
Posted:
07 Aug 2008
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0 user(s) found this review helpful
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!
Posted:
07 Aug 2008
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1 users found this comment helpful
Easy
Great tasty, easy recipe!
Posted:
07 Aug 2008
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Easy
GREAT recipe - and so easy! Thanks!!
Posted:
07 Aug 2008
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