Reviewed: Dec. 19, 2012

Keep chicken covered.

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Reviewed: Dec. 5, 2012

This wasn't bad, but the cashews didn't really add much flavor. I did however love the sauce. Think I'll keep the sauce to serve with my panko chicken.

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key151

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

Reviewed: Jul. 11, 2012

My husband and I loved this dish! Very very easy and very very good. Nice for a change! I did like one other reviewer said and crushed the cashews very small and put the chicken on cooling rack on a baking sheet to allow the chicken to stay crunchy everywhere. Will certainly make this meal again.

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Reviewed: Apr. 28, 2012

The sauce burned very easily, and the amount of dijon mustard is too overpowering. My bf liked it though, so I think next time I'll just add the sauce after the chicken has cooked a bit and half the amount of dijon mustard.

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Reviewer:

kellylachy

Cooking Level: Intermediate

Home Town: Ashland, Oregon, USA

Living In: Barcelona, Cataluna, Spain

Reviewed: Mar. 24, 2012

I didn't care for this at all. It sounded way better in theory.

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lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Mar. 19, 2012

Um... THANK YOU! I followed the recipe and it was SMASHING. Totally scrumptious. I lined the cookie sheet with foil (like everyone else) and this helped for easier cleanup. I served with white sticky rice & steamed aspargus. So stinkin good!

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genevieve

Reviewed: Mar. 12, 2012

the sauce was amazing! The nuts were okay i think next time i will use saltine crackers like someone else said!!

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brittany5863

Reviewed: Jan. 17, 2012

I made this with Panko bread crumbs instead of cashews and it was still really good. Loved the sauce - I did add a bit more curry than it called for because I love the flavor.

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

Reviewed: Aug. 30, 2011

This was really good! Even my husband raved about this one. I served it with saffron rice and steamed broccoli. I did cut this recipe in half since it was only the 2 of us .. I wish I hadn't though because I would have loved some leftovers. The only change that I made was that I added a little extra apricot preserves to the sauce before dipping the chicken in to it (I tasted it and it tasted to much like mustard for my liking). I also added a dash of chili pepper to the sauce just to give it a little kick. I did follow other reviewers advice and I seasoned the chicken with a little salt, pepper, and garlic seasoning. I put the cashews in the food processor until they were finely chopped. This really helped the cashews stick to the chicken. I baked for 20 minutes then broiled for 3 so the cashews were crunchy. I reheated the sauce and brought it back to a rolling boil so we could use it for dipping - wonderful!!! The sauce really made the dish. I will be making this again for my hubby and I. Next time I will make extra for leftovers though :-)

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mRS.L

Cooking Level: Intermediate

Living In: Salinas, California, USA

Reviewed: Aug. 29, 2011

I can't fairly give this 5 stars because I used Macadamia nuts in place of the cashews (it was all I had). I thought this was very good. Maybe the Macadamia nuts made it taste better than it would have with the cashews, since there have been a lot of negative reviews. Both my husband and I liked it. There was plenty of sauce and neither one of us thought it was too sweet. My kids weren't too fond of it, but they're 5 and 10 and unless it's chicken along the lines of chicken nuggets they're not interested! As I made it, I would give it 5 stars!

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