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Cashew Crusted Chicken

Cashew Crusted Chicken

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
MR_PIANOMAN

MR_PIANOMAN

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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 9x13 inch baking dish.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jennifer Aprile
93

Jennifer Aprile

2/12/2006

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.

Debra
54

Debra

10/14/2003

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!

Chef Joy
43

Chef Joy

7/6/2009

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!

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