Recipe by Geema
This dinner party dish is easy enough to make for every day family dinners. Kids usually give it two thumbs up.
Top Review by T. Woolfe
I'm still lickin my chops after this one.It's that good. I cut the quantities to a third for one large breast, heated The marinde in a pyrex cup in the microwave,And spread it on the breast with the back of a spoon. Zapped the nuts in a mini-blender and patted them into the goo. Baked it in one of those throwaay pie tins to ease the cleanup.. Juicey, durn near cut-with-a-fork tender and deeelicious!! I normally give a four as my top score reserving the fifth for supriseing me. This one Really deserves that Fifth For ease and convenience. T.
- 1 (12 ounce) jar apricot preserves
- 1⁄4 cup prepared dijon-style mustard
- 1 teaspoon curry powder
- 4 boneless skinless chicken breast halves
- 1 cup coarsely chopped cashews
Directions See How It's Made
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- You might want to line the pan with parchment or foil.
- Bake at 375 degrees for 20 to 30 minutes depending on the thickness of the chicken breasts.
- Boil any remaining sauce and serve on the side with the baked chicken.