Cashew-Crusted Chicken With Apricot Glaze Recipe

About this recipe

This high-protein dinner features tender chicken breasts coated in a crunchy cashew crust and glazed with a sweet and tangy apricot-mustard sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 350G Alpenzu Apricot Preserve 100% Fruit Jam, 350G
• 250G Pommery Extra Strong Mustard, 250G
• 350G Typically Daylesford Organic Chicken Breasts
• 290G Portland Mills Jamaican Curry Powder, 290G

Instructions

1. 1. Preheat your oven to 375°F (190°C) and grease a 15x10x2-inch baking pan.
2. 2. In a small saucepan, combine 1 cup apricot preserves, 1/4 cup mustard, and 1 teaspoon curry powder. Cook over low heat, stirring constantly, until the preserves are melted and the mixture is smooth.
3. 3. Brush each of the 4 chicken breast halves generously with the apricot mixture, ensuring they are evenly coated.
4. 4. Place the coated chicken breasts in the prepared baking pan. Bake in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. 5. While the chicken bakes, bring the remaining apricot sauce to a boil in the saucepan, then reduce the heat and simmer for 1-2 minutes.
6. 6. Serve the baked chicken hot, drizzled with the warmed apricot sauce.