Cashew Crusted Chicken

    Cashew Crusted Chicken

    (306)
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    30min


    281 people made this

    About this recipe: Great tasting chicken breasts that's coated with a fruity-tangy sauce and crusted with crunchy cashews. A wonderful solution to a baked chicken dish.

    Ingredients
    Serves: 4 

    • 1 1/4 cups apricot jam
    • 4 tablespoons Dijon mustard
    • 1 teaspoon curry powder
    • 4 skinless, boneless chicken breast fillets
    • 1 1/2 cups chopped cashews

    Directions
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Preheat oven to 190 C.
    2. 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.
    3. 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.
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    Reviews and ratings
    Global ratings:
    (306)

    Reviews in English (292)

    by
    139

    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.  -  12 Feb 2006  (Review from Allrecipes US | Canada)

    by
    76

    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!  -  05 Jun 2003  (Review from Allrecipes US | Canada)

    by
    50

    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!  -  29 Mar 2008  (Review from Allrecipes US | Canada)

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