Combine the apricot jam, mustard and curry powder in a large frying pan and heat over low heat. Stir constantly until jam is melted and smooth.
Place cashews in a shallow dish or bowl. Dip chicken breasts in the apricot/mustard sauce mixture and then roll in the nuts to coat. Place chicken in a lightly greased 23x33cm oven proof dish and bake for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.