• Servings: 4
• 1 (12 oz) jar of apricot preserves
• 1/4 cup prepared dijon mustard
• 1 teaspoon curry powder
• 4 skinless, boneless chicken breasts
• 1 cup corsley chopped cashews

1. Preheat oven to 357.
2. Combine the preserves, mustard and curry powder in a large skillet and heat over low heat stirring constantly until the preserves are completely melted and smooth.
3. Place Cashews in a shallow dish or bowl; Dip chicken breasts in skillet sauce and then roll in nuts to coan and place in lightly greased 9x13 baking dish.
4. Bake at 375 for 20-30 minutes or until center of thickest piece is no longer pink.
5. Boil any remaining sauce and serve on the side with baked chicken.

Total time: approx. 40 mins yields: 4 servings