Chicken with a Cashew Crust

    30 minutes

    Here's a way to make a chicken breast a bit more interesting: coat them in apricot and mustard sauce and crust with cashews.

    291 people made this

    Serves: 4 

    • 1 1/4 cups apricot jam
    • 4 tablespoons Dijon mustard
    • 1 teaspoon curry powder
    • 1 1/2 cups chopped cashews
    • 4 skinless, boneless chicken breast fillets

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C.
    2. Combine the apricot jam, mustard and curry powder in a large frying pan and heat over low heat. Stir constantly until jam is melted and smooth.
    3. Place cashews in a shallow dish or bowl. Dip chicken breasts in the apricot/mustard sauce mixture and then roll in the nuts to coat. Place chicken in a lightly greased 23x33cm oven proof dish and bake for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

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    Reviews in English (227)


    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


    Oh my!!! This is divine, what a gorgeous flavour and so easy. My only problem was that some of the cashew coating came off which obviously affected presentation but will definitely make this over and over again.  -  08 Nov 2010