Cashew Crusted Chicken
- 1 (340g) jar apricot conserve
- 4 tablespoons Dijon mustard
- 1 teaspoon curry powder
- 4 skinless, boneless chicken breast fillets
- 150g (5 oz) chopped cashews
Prep:5min › Cook:25min › Ready in:30min
- Preheat oven to 190 C / Gas mark 5.
- 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.
- 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.
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