Reviewed: Dec. 12, 2005

I substitute chopped pecans for this recipe, and it is awesome. I have never tried the cashews, but can't give up the pecans. I boil the sauce for a few minutes and serve over steamed rice and a vegetable. It's hard to keep the nuts on when you roll the meat, so I sprinkle some on the top. I foil line my pan for easy cleanup. Thanks for the recipe.

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MARYDELTORO

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Reviewed: Dec. 11, 2005

I made this about a month ago before the picture was posted. It was very good. The sauce was wonderful. The only problem I had was that the cashews on the bottom of the chicken got soggy. I had planned to just coat the tops the chicken the next time I made this, but now that I have seen the picture I will cook the chicken with some seasoning and pour the sauce over the top with rice. Thanks for the recipe.

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 22, 2005

We liked it a lot. I used finely chopped mixed nuts, because that is what I had. It was a nice substitution to remember!

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SELEA

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Reviewed: Oct. 17, 2005

I made extra sauce and poured it over white rice - delicious! I will definitely make it again.

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jerseygirl

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2005

It was OK if you don't mind a sweet fruity taste to your chicken. Not sure if we'll make this one again. But on the bright side it was very easy to make!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 6, 2005

This chicken was a little sweet but it was really easy to make.

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mannlb

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Reviewed: Oct. 5, 2005

Very kid-friendle; my picky two-year old inhaled it! I accidentally bought orange marmelade instead of the apricot preserves, and it still came out very well.

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Hoosier Mom

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Granger, Indiana, USA

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Reviewed: Sep. 25, 2005

The first time I made it was for a small dinner party that included one of my husband's co-workers with a reputation for being a very picky eater. Everyone loved it . . . plus, they were amazed to watch this person eat every bite and ask for the recipe. It's very easy . . . and it'll be fun to play with the recipe to see what else is possible.

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Loomchick

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 18, 2005

My husband thought this was a 5 star and I thought it was just okay. I may tweak it for my personal tastes. Good basic and easy recipie.

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mtomson

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Reviewed: Apr. 7, 2005

It was alright. It could definitly be tinkered with more. The most delicious part was the caramelized preserve mised with the cashew that stuck on the pan. That was really good, but otherwise the chicken was rather bland and the apricot totally overpowered the casheews. Perhaps if the cashews were roasted, it would enhance the flavour. I think perhaps next time I will try just sauteing small pieces of chicken and then adding the sauce and the cashews.

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Ani

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 18, 2005

This was very weird! My husband is a Master Chef and he thought it just tasted strange. It is very sweet and just not very good.

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Cheflover

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Reviewed: Mar. 16, 2005

Super easy, impressive to company.

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MSTIREWALT

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Reviewed: Feb. 22, 2005

Very good! This is a really strong sauce, so I paired it with just plain mashed potatoes. Instead of rolling the chicken in the cashews, I just sprinkled them on and pressed them into the chicken breasts after they were dipped into the sauce. I will make this again.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Feb. 8, 2005

Excellent!! Made for Christmas Eve dinner and not only did it disappear quickly, but my husband scraped the baking dish clean. I've made it 3 times since then and it's absolutley delicious. I wouldn't change a thing. Update: This is such a hit in my house that I make it in mass quantities. I prepare as the recipe states - WITHOUT cooking the chiken. I wrap single pieces in freezer paper, and then place in a freezer zipper bag for later use. It saves time for a quick week-day meal.

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KIMMERSTWO

Cooking Level: Intermediate

Living In: Cheektowaga, New York, USA

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Reviewed: Feb. 5, 2005

The sauce was excellent. Cashews had trouble staying on.

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BELLEBUTRFLY03

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Reviewed: Jan. 27, 2005

I was so excited to make this but when I opened my pantry all I had were macadamia nuts and an Asian Plum Sauce. But it turned out great - the chicken was very moist! Now I'm going to get creative and try with other sauces and nuts.

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LORIANNEV

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 22, 2005

This recipe is absolutely fantastic and so easy to make! I recommend using Bonne Maman apricot preserves for the sauce; they're more expensive, but well worth it.

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BECKISUE1

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Reviewed: Nov. 1, 2004

I was a bit disappointed with this. I expected great things from it, it sounded so good. The cashews weren't as crispy as I had expected. It was OK, but I won't be making again soon.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Oct. 27, 2004

This is my boyfriend's favorite. He calls it "The Bomb Chicken." Its wonderful and we love it.

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ALIDAWN22

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Reviewed: Oct. 11, 2004

Simple made even easier. I mixed up the sauce, flattened the chicken a little. Then I poured a little sauce in the bottom of the pan, layed the chicken on top, and poured the rest of the sauce over the top. Sprinkled the cashews on and baked as directed. Yummy. Loved by hubby, 9 y/o daughter and myself. 13 y/o didn't care for it, but it would be easy to bake a plain chicken breast alongside for her!

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