"Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!" — MR_PIANOMAN
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1 (12 ounce) jar
prepared Dijon-style mustard
skinless, boneless chicken breast halves
coarsely chopped cashews
My husband and I really liked this chicken. Things I did to make it better were... Chopped the cashews finely in the food processor, so they were fine enough to stick to the chicken. Pounded the chicken breasts to a little less than a half inch, so it was more tender. Then I cooked the chicken on a cooling rack over a cookie sheet lined with aluminum; this kept the bottom of the chicken from getting soggy.
While this wasn't "bad," my company & I all thought the "pistachio chicken" and "bourbon pecan chicken" from this site were both 10x better ...and a better choice of nut w/chicken. I highly recommend trying them if you like nuts! They'll leave your tastebuds tingling! This is coming from people who prefer and love cashews the most!! So, we won't be putting this on our regular cycle of dishes for our weekly get-togethers. Didn't pass the taste test in our cooking club that meets monthly either. I tried several times to give this a chance. It's just okay at best. Sorry!
Great tasty, easy recipe! Some other reviewers thought that there wasn't enough taste. I found that you have to pour the extra sauce over the chicken before serving, and that adds the taste you need. Also, I omitted the curry and used garlic powder and a dash of teriyaki sauce instead, and substituted well crushed peanuts for the cashews. The sauce came out like a nice tangy duck sauce. Orange marmalade would work well in this recipe. Next time I will try jellied cranberry sauce, port wine, and cinnamon or allspice for the sauce, with minced walnuts as the crust. Thanks Brennan for a great recipe!
We loved this recipe! Thanks Brennan! The meat was moist and flavorful, and the presentation was beautiful. I plan on making this for dinner guests!
Just tried this recipe, and it is to die for! Even with boneless chicken,however, this recipe requires a full 45 minutes to bake.
Outstanding! I wasn't sure how I would like this, just, cooking chicken in apricot preserves sounded a bit to sweet for my taste. But, it tastes a lot better than the ingredients sounded in my head. This is one of the better recipes I have found here and will be cooked repeatedly in my house. Everyone, including the kids, gave it 2 thumbs up!
This recipie was fairly simple although the chicken was not quite as yummy as I had hoped. I was surprised by how little of the cashews you could actually taste. I used raw cashews so I may try roasted cashews next time. none the less it was a good way to make chicken and I will definately work with it again, maybe try different types of nuts. It is worth a try for those of us who like chicken but have run out of ways to cook it.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cashew Crusted Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 170
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