Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.

  • Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.

  • Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Nutrition Facts

548 calories; protein 30.4g 61% DV; carbohydrates 68.7g 22% DV; fat 18.9g 29% DV; cholesterol 67.2mg 22% DV; sodium 686.5mg 28% DV. Full Nutrition
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Reviews (232)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/13/2006
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 breasts to a little less than a half inch, so it was more tender. Then I cooked the chicken on a cooling rack over a cookie sheet lined with aluminum; this kept the bottom of the chicken from getting soggy. Read More
(152)

Most helpful critical review

Rating: 1 stars
07/06/2009
While this wasn't "bad," my company & I all thought the "pistachio chicken" and "bourbon pecan chicken" from this site were both 10x better ...and a better choice of nut w/chicken. I highly recommend trying them if you like nuts! They'll leave your tastebuds tingling! This is coming from people who prefer and love cashews the most!! So, we won't be putting this on our regular cycle of dishes for our weekly get-togethers. Didn't pass the taste test in our cooking club that meets monthly either. I tried several times to give this a chance. It's just okay at best. Sorry! Read More
(51)
318 Ratings
  • 5 star values: 179
  • 4 star values: 95
  • 3 star values: 31
  • 2 star values: 8
  • 1 star values: 5
Rating: 4 stars
02/12/2006
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 breasts to a little less than a half inch, so it was more tender. Then I cooked the chicken on a cooling rack over a cookie sheet lined with aluminum; this kept the bottom of the chicken from getting soggy. Read More
(152)
Rating: 5 stars
10/14/2003
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 powder 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 jellied cranberry sauce, port wine, and cinnamon or allspice for the sauce, with minced walnuts as the crust. Thanks Brennan for a great recipe! Read More
(82)
Rating: 1 stars
07/06/2009
While this wasn't "bad," my company & I all thought the "pistachio chicken" and "bourbon pecan chicken" from this site were both 10x better ...and a better choice of nut w/chicken. I highly recommend trying them if you like nuts! They'll leave your tastebuds tingling! This is coming from people who prefer and love cashews the most!! So, we won't be putting this on our regular cycle of dishes for our weekly get-togethers. Didn't pass the taste test in our cooking club that meets monthly either. I tried several times to give this a chance. It's just okay at best. Sorry! Read More
(51)
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Rating: 5 stars
07/09/2003
Outstanding! I wasn't sure how I would like this, just, cooking chicken in apricot preserves sounded a bit to 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, gave it 2 thumbs up! Read More
(36)
Rating: 5 stars
07/23/2003
We loved this recipe! Thanks Brennan! The meat was moist and flavorful, and the presentation was beautiful. I plan on making this for dinner guests! Read More
(35)
Rating: 5 stars
01/23/2003
Just tried this recipe, and it is to die for! Even with boneless chicken,however, this recipe requires a full 45 minutes to bake. Yum! Read More
(34)
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Rating: 4 stars
02/17/2003
This recipie was fairly simple although the chicken was not quite as yummy as I had hoped. I was surprised by how little of the cashews you could actually taste. I used raw cashews so I may try roasted cashews next time. none the less it was a good way to make chicken and I will definately work with it again, maybe try different types of nuts. It is worth a try for those of us who like chicken but have run out of ways to cook it. Read More
(29)
Rating: 5 stars
07/10/2003
This was so easy to make and my boyfriend ate everyhting in one sitting...It was that good...to make cleaning easier i lined the cooking pan with foil.. Read More
(28)
Rating: 5 stars
01/23/2003
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 chili peppers to add a "zing" and make it more Asian. Quite delicious. Thanks!! Read More
(28)
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