Reviewed: May 21, 2002

Love this-rich and delicious!!!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 3, 2002

This recipe was a little disappointing to me. I thought it sounded great, but it didn't turn out as I expected. I tried using partially defrosted frozen chicken breasts and the chicken didn't seem evenly cooked. I will try again with fresh chicken and crushed cashews.

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LOTTAHESS

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Feb. 19, 2002

Loved this. We didn't have preserves, so I blended canned apricots till they were smooth. I added a touch of sugar and som allspice. The sauce was not too sweet and not too tart. Everyone who tried this loved it, and it was really very easy. Will absolutely make again.

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BARNINE

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Reviewed: Feb. 12, 2002

I served this dish for a small dinner party I had, and it went very well. Unfortunately, I read the recipe too fast and bought chicken breasts on the bone instead! Worked out fine, though. I didn't have enough cashews for a total coating, but there was enough glaze to cover all the breasts. (Also, I couldn't find apricot preserves, so I used Saucy Susan instead. Again, worked great!) One of my guests asked for the recipe. A compliment?

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MICHELLEDEE

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Reviewed: Feb. 6, 2002

This chicken makes for a really pretty presentation. It tasted good and would be a nice change if you are looking for a different way to prepare chicken.

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SEPARKS

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Reviewed: Jan. 23, 2002

GREAT recipe - and so easy! I cut the chicken into bite-sized pieces, which cut the baking time to 25-30 minutes. Also added dried Chinese chili peppers to add a "zing" and make it more Asian. Quite delicious. Thanks!!

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REQUINE

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Reviewed: Jan. 8, 2002

This was so easy to make and my boyfriend ate everyhting in one sitting...It was that good...to make cleaning easier i lined the cooking pan with foil..

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milly

Home Town: Holland, Pennsylvania, USA

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Reviewed: Jan. 6, 2002

This recipe was delicious. It did take a little time to put together, but the all the different flavors together is what made this recipe unique and delicious. Also, I substituted apricot for raspberry because I did not have apricot in the house. It was good. Thank you!

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CHARLIEINTHEBOX

Cooking Level: Intermediate

Living In: Burlington, Kentucky, USA

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Reviewed: Oct. 23, 2001

We served the chicken with rice. There was leftover sauce and rice, so my sister put the sauce on the rice before putting it in the fridge. When my teenage brother came home, he really enjoyed the leftovers.

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Amy Schmelzer

Cooking Level: Intermediate

Living In: Marion, Ohio, USA

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Reviewed: Aug. 31, 2001

Tried this chicken on my adult children and it was a great success. It was easy, tasty, and would serve very well for company. Be careful not to leave too long inthe oven, as it will dry out and loose some of its flavor. I have told several friends about this easy to make treat.

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GLORIA BROT

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Reviewed: Aug. 30, 2001

Made a weeknight dinner seem like a special occasion!

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cflaherty28

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Reviewed: Aug. 23, 2001

This was very easy to prepare and was pretty yummy. I used extra cashews. I did not boil the extra sauce & serve with the chicken because I forgot to set some aside before I dredged the raw chicken in it! I think the extra sauce would've made it taste even better, so I recommend doing that. I cut up the left overs & put them in my salad for lunch & it was delicous!! I will be keeping this recipe.

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Dee

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Reviewed: May 17, 2001

This was very good, but slighty bland.

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LULU72078

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Reviewed: May 16, 2001

This was a great recipe, I really loved it! Just remember to chop up the cashews really well...I didn't, and they didn't stay on the chicken pieces which was a bit frustrating. It didn't matter though because we scooped up the pieces and ate them with the sauce! Yum! :) The dish wasn't too sweet, and it went really well with white rice. For variety, I think I'm going to do what some people suggest and throw a few chili peppers in the sauce next time.

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