The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 24, 2004
I didn't have high hopes for this recipe but it was really good. The crunch of the cashews and the tangy sauce combination was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 1, 2004
Company good! I followed the recipe exactly making sure I chopped the cashews very fine. I baked it on a broiler pan as someone suggested but it still came out rather gooey on the bottom. Next time I won't waste the cashews on the bottom and I'll add a little more curry seasoning. Otherwise--yum, yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: May 25, 2004
This was a good recipe--a few recommended changes: flatten the chicken breasts first for more tender chicken. I also recommend chopping the cashews more finely so they truly "stick". Finally, you probably shouldn't serve the excess sauce on the side if you dipped the chicken directly into it--reserve a separate portion for coating the chicken.
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DC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 16, 2004
Other than omitting the curry powder(do not like it) I followed this recipe. It is an excellent chicken dish. Thanks for the great recipe Brennan!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Feb. 18, 2004
This was a winner in our house. Great texture. Next time I'll try two modifications: baking it on a broiler pan so the chicken juices drain away and don't make it soggy, and less curry powder.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 19, 2004
A great recipe! This was simple and very, very tasty. The chicken is wonderfully flavored and comes out very moist, not dry. It is also very filling due to the cashews. I cooked the chicken at a higher temperature, 200ºC or 400ºF.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 16, 2004
Using low-sugar apricot preserves makes it less sweet. Using unsalted, chopped macadamias makes it richer. Can be assembled ahead, refrigerated, and baked in the evening for dinner. Easy and delicious recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 26, 2003
I've made this several times and love it. Very easy and different way to make chicken (which I'm always looking for). I also made extra sauce which I recommend.
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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 10, 2003
I fixed this after work for a small group - one has spent many years as a caterer. We all loved it. I put the extra sauce around the chicken before I baked it -- made the meat very moist. It was great!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 17, 2003
I don't know what I did wrong but it didn't taste good at all. I'm not that smart so I might not have followed the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 12, 2003
Wowwww... This is good enough to be served in a restaurant. It was so easy and delicious beyond words!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 10, 2003
My friends and I loved this! Super easy, fast and delicious. Perfect for a weekday meal. The extra sauce makes it, but you don't need a whole lot or it does get a little sweet. I was impatient to let the preserves completely melt - you really don't need to. Serve with light sides - cous cous and sauteed zuchhini. A perfect Fall meal.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 23, 2003
This recipe came out pretty mediocre. It wasn't bad, but we won't have it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 16, 2003
This is a very sweet recipe but it is nice. Go light with your side dish. I just made a light salad and used the extra sauce as a hot dressing for it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 25, 2003
I thought this was yummy but my boyfriend thought it was just ok (said it was a bit too sweet). The cashew nuts went brown and crispy and tasted great with the jam sauce. Will make again for sure but use a little less jam next time for my fussy man!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 24, 2003
I didn't like this recipe as much as I expected. I love cashews but surprisingly there just wasn't enough cashew flavor. I think it was upstaged by the sauce. I served the chicken with extra sauce over the top as others suggested but my husband and I both found it to be way too sweet. If I make this again I will skip the extra sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 4, 2003
I am a vegetarian, but have the task of preparing meals with meat for my family when we get together. This is a common request. I use some of the apricot sauce on tofu with good success, and there are no complaints by the carnivores either. My picky hubby loves it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 16, 2003
This was good...but something about the texture just wasn't right for me. It might have been that the cashews didn't crisp enough in the oven. Anyway, the chicken had a great flavor with the sauce. Overall, I would make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 9, 2003
This recipe was amazing. I don't care for mustard or apricots but I loved it. My husband also loved it. I followed directions to a tee and can't see anything I'd add or take out.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 3, 2003
It's quite good, although not out of this world. The apricot flavoring is very strong, so make sure you like apricot preserves.
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