This recipe always gets rave reviews whenever I pass it along to a friend. It is one of the recipes I include in my What’s for Dinner club.
We eat a lot of chicken in my household. It is economic and a good source of lean protein. I particularly like this recipe because it takes regular old chicken, and with a few simple steps, turns them into something almost gourmet. The preparation is really easy to do, and the ingredients are so easily found in any standard grocery store.
Sweet & Nutty Chicken can be served with almost any standard side dish. It is particularly good when served with a fresh green salad and glazed carrots. The glazed carrots echo the sweetness of the chicken dish, and the salad balances it with its crispness. You might also consider cutting up the chicken after it is cooked and serving it over rice.
I hope you enjoy this recipe as much as I do.
INGREDIENTS:
- 3 Tablespoons plus 1 Teaspoon of apricot preserves
- 2 Tablespoons of yellow mustard (liquid)
- 1/4 cup of salted cashews
- 1/4 plain bread crumbs
- 2 Tablespoons flour
- 12 boneless, skinless chicken tenders (I buy a big bag of these at BJs, but you could substitute 4 large breasts)
DIRECTIONS
- Preheat your oven to 350 degrees.
- Using a food processor, chop the cashews.
- Leave the cashews in the food process and add the following: 2 tablespoons of the apricot preserves, the mustard and the bread crumbs. Pulse it all in the food processor just until a thick paste forms.
- Place a couple of handfuls of flour on a sheet of waxed paper. Use this sheet to lightly flour chicken. Shake off the excess flour.
- Spread the remaining 1 tablespoon and 1 Teaspoon of preserves (that didn’t get mixed in to the paste) on one or both sides of chicken.
- Place the chicken in baking dish.
- Spread the paste evenly over the tops of the chicken.
- Bake the chicken at 350 for 20 minutes. You can then increase the oven temp to broil for 1 or 2 minutes, if you like it crispy.
Mary Ann Romans writes about her family’s money saving secrets in the Frugal Living Blog here at Families.com
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