Here's a way to make a chicken breast a bit more interesting: coat them in apricot and mustard sauce and crust with cashews.
Something else. 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 to a little less than a half inch, so it was more tender. Then I cooked the chicken on a cooling rack over a baking tray lined with aluminium; this kept the bottom of the chicken from getting soggy. - 29 Sep 2008
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 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 cranberry sauce, port and cinnamon or allspice for the sauce, with minced walnuts as the crust. Thanks Brennan for a great recipe! - 29 Sep 2008