Reviewed: Sep. 15, 2008

Made this one for my mother in law... and it was great!! No changes.... the recipe was wonderful as is... thanks!!

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KLIZON

	Cooking Level: Expert Living In: Winnipeg, Manitoba, Canada
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Reviewed: Jul. 18, 2008

awesome. i use almonds and LOVE it!

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Cindy

	Cooking Level: Expert Home Town: Yorklyn, Delaware, USA Living In: Smyrna, Delaware, USA
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Reviewed: Jun. 22, 2008

I have used this recipe SEVERAL times and each time I get rave reviews! I also marinate the chicken in coconut milk for a little extra coconut flavor, it also adds to the moistness. AWESOME!!!

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This is a dynamite recipe. I'm not a big coconut fan, and I still loved it. I also did chicken strips instead of whole breasts and I took the review advice of using sweetened coconut and salted cashews. Yum! Be prepared to eat this as soon as it comes out of the oven. If you let it sit, the coating will get soft and a bit soggy. I left them in the oven with the heat off until I was ready to serve up.

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Jodi R

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: New York, New York, USA
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Reviewed: May 18, 2007

Great! I used sweetened coconut and honey-roasted cashews. My husband loved it. Very moist and delicious.

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RC


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Reviewed: Apr. 15, 2007

This came out so juicy! It was a little rich, so I would probably use margarine rather than butter next time, but both my husband and daughter LOVED this chicken dish!

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Beth O.

	Cooking Level: Intermediate Home Town: Ridgewood, New Jersey, USA Living In: Annandale, Virginia, USA
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Reviewed: Mar. 3, 2007

I had to use sweetened coconut flakes because I couldn't find unsweetened, but I felt like something was missing. It was kind of bland, but not bad for a change.

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DM

	Cooking Level: Expert
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Reviewed: Jan. 13, 2007

Relatively easy to make, although recipe will vary both in taste and nutritional value based on crackers used. I prefer lower sodium, so I used low salt butter crackers, and the result was perfect for me.

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KNevard

	Cooking Level: Intermediate Home Town: Lansdale, Pennsylvania, USA
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Reviewed: Dec. 4, 2006

I used raw cashews and sweet coconut. I made chicken strips, so the kids could dip. They turned out great!!

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SOPHIAMARIAN


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Reviewed: Sep. 26, 2006

greatest chicken ever! i used salted cashews and sweetened coconut, and it turned out wonderful. ive made this several times, whenever i need to impress!

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xenagirl83


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Reviewed: Aug. 5, 2006

This is a yummy recipe. I used smaller pieces of chicken to get more of the cashew coating per bite :) Also, I marinaded the chicken in coconut milk for a couple of hours prior to cooking to bring out that coconut flavor a little more. Thanks so much!

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JenInCalifornia

	Cooking Level: Intermediate Living In: Bakersfield, California, USA
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Reviewed: Jun. 23, 2006

This was terrific! I used ritz crackers. It was a hit with the everyone I had over for dinner!

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VALVAL216

	Cooking Level: Intermediate Living In: Saint Louis, Missouri, USA
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Reviewed: Jan. 22, 2005

I ran out of ritz crackers, so I substituted panko crumbs. I also used salted cashews and sweetened coconut because that's what I had. I enjoyed this but didn't love it. I think it would be better on fish than chicken.

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SHANGRILARCADIA

	Cooking Level: Expert
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Reviewed: Jan. 9, 2005

It came out tender & juicy but seemed like something was missing, maybe a pineapple gravy? Will try again

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CrystalGayle

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 12, 2004

Very good recipe, incredibly easy. Cooked chicken to about 32 minutes, and it came out incredibly moist and tasty, didn't even need salt or pepper, served it with some seasoned rice. Yes, the breading didn't completely stick, but once baked it stayed on. Great yummy and easy dish, definitely a keeper!

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MIAKITTY


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Reviewed: Apr. 26, 2004

An absolutely wonderful recipe! I went with the sweetened coconut and salted cashews as did some others. Also, since I noticed that many people seemed to have trouble getting the coating to stick, I added a beaten egg to the melted butter. It worked great! I used diced chicken and served it over a bed of lettuce to make Chicken Cashew Salad. Even my somewhat-hard-to-please husband loved it. It's going to be one of our new staple recipes.

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MANGYCAT


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Reviewed: Jan. 26, 2004

This recipe is absolutely fabulous. I didn't have unsweetend coconut - so I used sweetened. And I used salted cashews - not raw. The combination of sweetness and saltiness was awesome. I also used Ritz crackers. My 7 and 4 year olds loved it. It is hard to get the "breading" to stick so I always push extra on once I have it on the baking tray. Thanks for the great recipe!

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KYRI


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Reviewed: Jul. 8, 2003

I think the type of cracker matters! I used champagne cracked pep

Cashew Chicken I

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