Reviewed: Sep. 21, 2010

Strange combination of flavors. Turned out soggy instead of crunchy. The nuts were good, but we didn't care for the rest. Sorry.

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Reviewer:

KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

Reviewed: Sep. 20, 2010

This was wonderful. I had it with long grain and wild rice on the side. It was delicious. Would make it over and over again. And my boyfriend loved it.

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Reviewer:

HeavenlyStr1ke

Reviewed: Aug. 3, 2010

This was quick but soo yummy! It had a lot of flavour for only a few ingredients. Make sure to make plenty of sauce, as it tastes great poured over the chicken.

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Reviewer:

ruby_cube

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

Reviewed: May 26, 2010

Very quick to prepare and very good. As suggested by another reviewer, I chopped the nuts briefly in a food processor so they would stick better. I couldn't really discern that cashews were used in the end, so I may try it with peanuts next time. I decreased the Dijon mustard a little as I am not a big fan of its flavor. In place of the curry (don't have it), I used garlic powder, black pepper, and parsley flakes. Next time I would also add some fresh minced garlic in the sauce as it boils. This recipe doesn't call for any salt and doesn't need it. This is a great recipe if you are pressed for time, but still want something a little out of the ordinary.

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Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: May 21, 2010

Wanted to use up some aging cashew pieces and tried this. All I can say is WOW!! This dish is EASY, ELEGANT, and YUMMY! A real hit with me and my husband. Now I have to invite guests for dinner sometime to impress them with my new dish! Delicious!

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Reviewer:

ROGGIE88

Reviewed: May 12, 2010

taste ok. but until i figure out how to get the nuts to stick to the chicken (and not to me) i will probably not be making this again any time soon. reduced sauce was wonderful however and i will keep it in mind for other dishes.

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Reviewer:

SHOES58

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: May 7, 2010

Everyone thought that this was wonderful and the presentation was beautiful. You can also substitute crushed walnuts or pecans for a different taste & texture. Liz

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Reviewer:

LizIsPampered.ChefsBest:)

Reviewed: Apr. 25, 2010

It was very good, tender and moist, but I thought the flavor was a bit lacking. I will definitely make this again, but I might change the ratio between the jelly and mustard. I also might experiment with other jellies. Overall, it was still yummy for my tummy :)

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Reviewer:

kim

Reviewed: Mar. 23, 2010

This recipe has a nice combination of flavors and lends itself pretty well to tweaking when it comes to ratios. I've made it about 5-6 times and never been disappointed. The first time, I followed the recipe to a T and was bothered by rolling the chicken in the cashews. By the third chicken breast, the cashews were covered in apricot mixture and they just wouldn't stick anymore. So, my modifications to the recipe. I use about 10 or so ounces of apricot and 1/3 cup spicy brown mustard. For the chicken, I have done it whole with the cashews sprinkled on top as well as cubed in the mixture and cooked on the stove. When cubed, I put the chicken over white rice and sprinkle with the cashews after toasting them in the oven for a few minutes.

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Reviewer:

Maria

Reviewed: Feb. 5, 2010

I've made this twice now. It tastes great and is so simple to make. The apricot preserves took a long time to melt down completely and smooth out. I got impatient and dipped the chicken into the not-quite-smooth preserves. It still stuck to the chicken, and the cashews (which I crushed up a bit), stuck well to the preserves. Tin foil in a baking dish made for easy clean-up. I seasoned the chicken with a little salt, pepper and curry powder before dipping in the sauce.

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