Cashew Crusted Chicken

1. 1

   First thing to do is crush the cashews into very small pieces. Pieces bigger than the dust at the bottom of a cashew can, but not big enough to really eat with your fingers. It'sup to you to decide how thick you want them. Place these cashews in a bowl or bag big enough to coat the chicken breasts with. Make sure to trim any fat off the chicken and if necessary butterfly them to the appropriate thickness.

2. 2

   Sautee the apricot preserves in a pan over medium heat. Add the honey dijon mustard and the curry. If the apricot preserve is 'chunky', make sure to reduce the chunks as much as possible by using a spoon or spatula. Once it starts to boil, turn to simmer.

3. 3

   Take the chicken and coat them with the apricot preserve. Typically I do one breast at a time and then coat them with the cashews. The easiest way is to put the cashews in a bowl and then coat each side by placing the chicken in the bowl. You can add all the cashews into a large zip lock bag, coat the chicken and then add them to the bag - then shake them until they are evenly covered.

4. 4

   Once you reach the desired saturation of cashews to chicken breast, place on a pan of your choosing and cook at 375 degrees (350 in a convection oven)

* Per serving · 4 servings · Values may vary.

No additional tips available.