A deliciously acidic, crispy, and simple baked chicken meal is made with chicken breasts that have been marinated in an apricot/mustard sauce and then rolled in chopped cashew nuts. Anybody will be satisfied by this dish!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (12 ounce) jar apricot preserves
- ¼ cup prepared Dijon-style mustard
- 1 teaspoon curry powder
- 4 skinless, boneless chicken breast halves
- 1 cup coarsely chopped cashews
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
- Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9×13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 687 mg |
| Sugars | 38 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I toned down the mustard by doing 1 part mustard 2 parts mayo, and it was fantastic!
Over the years, I have followed many recipes on All Recipes, and the majority of them have been HUGE successes. However, this recipe seemed to be a flop from the beginning. The flavor, any flavor was lacking. The cashews did not adequately adhere to the chicken. It basically tasted like bland, no flavor baked chicken. Also, it created a HUGE mess in the frying pan and in the 9 x 13 pan. More luck to you if you try this recipe.
This tasted good, and is grain-free and great spices. The lack crispiness was disappointing.
I enjoyed this. I followed the recipe as written except I used chicken tenderloins as that’s what I had on hand. I also followed another reviewer’s suggestion, omitting the curry ( my family doesn’t care for curry even though I love it) and substituting garlic powder and a dash of Worcestershire sauce. Chicken was tender.
I didn’t have apricot preserves so I used guava jam and it was really good
Absolutely delicious!!! My kids loved it too. Definitely takes more than a cup of crushed cashews but I guess it depends on the size of chicken breast.
Made just a half recipes. This was great and I typically don’t like sweetness in a meat dish. Following a couple of other reviewers comments, I did add a bit of chili flake and that balanced out the sweetness for me. Also toasted the cashews before putting them in my old fashioned nut chopper. The smaller grind was perfect, but I wish I’d have added more than 1/2 c. I also pounded the breasts so they were more even thickness and they baked in 20 min in my toaster oven. The one thing I did differently was to pour just some of the sauce in a shallow bowl, coated one piece of chicken and then poured more to coat each additional piece. That meant I didn’t contaminate all the sauce with the raw chicken. I warmed up the rest in a small pot to pour over the baked chicken that I served on rice and with asparagus. I had no problem with the cashews sticking to the sauce. After dipping in the sauce and cashews, I covered the pan with waxed paper and refrigerated for about 30 min. This seems to help a coating stick. Thank you for an easy and flavorful chicken recipe that looks very upscale and I’d serve to guests.
Super easy. leftovers were good too!
didn’t like sauce
Great recipe, my wife loved it! I made a few tweaks 1) I add salt to the apricot mixture before coating the chicken 2) I baked the chicken at 350 for 25 minutes then moved the temp up to 400 to brown a bit better 3) I used the left over apricot mixture to make a sauce by adding a 1/2 cup of white wine and reducing it for about 5 min on medium heat, after removing from heat I added 1 tsp of butter 4) I garnished with chopped Italian Parsley
I followed the recipe exactly except for using thighs instead of breasts. It was OK, but if I fix it again I’ll try to spike up the flavors somewhat.
Taste was great! The chicken ended up a little on the dry side, most likely my fault. An excellent recipe
I was not impressed. It was too sweet, I just didn’t like it nor did my husband.
AWESOME! I had to make up my own curry spice mixture because I was out of curry. So next time we’ll have it with the curry spice. Awesome just the same.
We ate this dish, but we will not make it again. It was VERY sweet.
My son and I agreed this recipe was a waste of money for me. I was hesitant looking at the ingredients as to what it would taste like. Unfortunately I was correct. The bone in chicken was really juicy but the taste was odd, even using imported from Belgium Apricot Preserves. Neither one of us could taste the cashews either. Others may like the flavor, it just didn’t work for us
My husband and I loved this recipe. The sauce was delicious, and we both like cashews. We agreed that I should definitely make this again. Thanks for the recipe!
I was surprised I would like this as much as I did. It is a really good dish for someone who doesn’t like curry that much but wants to try it. I had to cook it for 40 minutes in the oven but it never dried out. It you pour the remaining sauce over the top right before serving it tastes a lot better and looks beautiful.
Excellent! The only thing I would do differently is I’d rack the chicken. I did turn it partway through which helped crisp it and it took 45 minutes but they were fairly large breast.
I love this recipe and have already made it twice! I found I needed more cashews and less sauce (I used 6 oz. chicken breasts), but was easy to adapt. When I find a recipe that eats like a fancy restaurant meal and is this easy to make, it’s a keeper!
I made this and it was so good I was impressed with myself! I used sugar-free apricot preserves to bring down the calorie count. It was still quite delicious!