Cashew Crusted Chicken

• 1lb of boneless chicken filets
• 12-16ozs of Apricot Preserves (depends on your supermarket)
• 1/4 Cup Honey Dijon Mustard
• 1tsp Curry
• 2 cups finely crushed cashews (unsalted is better but not required)

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. 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. 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. 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)

chicken filets, preserves, honey, curry, cashews

Taken from www.epicurious.com/recipes/member/views/cashew-crusted-chicken-50037942 (may not work)