Main Courses

Cashew Crusted Chicken

Posted: February 8

Time: 40 minutes

Yield: 4 servings

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Chicken breasts just got a whole lot more interesting with this Cashew Crusted Chicken. Not only is the meat coated by this tasty crunchy nut, but it’s also flavored with out-of-the-box ingredients like curry powder, mustard, and apricot jam. The result is a one-of-a-kind dinner you’ll be dying to share with friends. Serve the Cashew Crusted Chicken with a green salad and focaccia bread.


1 (12 ounce) jar apricot preserves
1/4 cup prepared Dijon-style mustard
1 teaspoon curry powder
1 cup cashews, coarsely chopped
4 chicken breast halves, skinless and boneless


Step 1

Preheat the oven to 375 degrees F. Prepare a 9x13-inch baking dish by lightly greasing or spraying with nonstick spray.

Step 2

In a large skillet over low heat on the stove-top, mix together the preserves, mustard, and curry powder.

Step 3

Stir constantly until the preserves are melted and smooth. Then remove it from the heat.

Step 4

Put the chopped cashews in a shallow bowl.

Step 5

Dip each chicken breast first in the preserved mixture in the skillet and then roll it in the chopped cashews until fully coated.

Step 6

Place the coated chicken in the prepared baking dish.

Step 7

Put the chicken in the preheated oven and bake until the chicken juices run clear and no pink remains on the inside, about 20-30 minutes. The chicken should read 165 degrees F when a meat thermometer is inserted into its thickest part.

Step 8

While chicken is cooking, boil the remaining sauce until thickened.

Step 9

Serve on the side with the baked chicken.

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