Nashville Hot Fried Chicken-Cook's Country Best Ever Recipes-Special Collector's Edition Sept. 2015
"Our favorite Recipes from 10 years of Cook's Country"
Nashville Hot Fried Chicken
The leg quarters take longer to cook than the breasts. Use a 6 qt. or more Dutch oven here. Serve with bread and pickles.
Brine and Chicken:
1/2 cup hot sauce
1/2 cup salt
1/2 cup sugar
1 (3 1/2-4 lb.) whole chicken, quartered
3 quarts peanut or vegetable oil
1 TBSP. cayenne pepper
1/2 tsp. paprika
1/2 tsp. sugar
1/4 tsp. garlic powder
salt and pepper
2 cups all-purpose flour
1. FOR THE BRINE AND CHICKEN: Dissolve hot sauce, salt, and sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 minutes to 1 hour.
2. FOR THE COATING: Heat 3 TBSP. oil in small saucepan over medium heat until shimmering. Add cayenne, paprika, sugar, garlic powder, and 1/2 tsp. salt and cook until fragrant, about 30 seconds. Transfer to small bowl.
3. Set wire rack in rimmed baking sheet. Combine flour, 1/2 tsp. salt and 1/2 pepper in large bowl. Remove chicken from brine and pat dry with paper towels. Working with 2 quarters at a time, dredge chicken in flour mixture shaking off excess, and transfer to prepared wire rack. (Do not discard remaining flour mixture.)
4. Adjust oven rack to middle position and heat oven to 200 F. Set clean wire rack in second rimmed baking sheet. Add remaining oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350F. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner if necessary, to maintain oil temperature between 300 and 325 degrees, until deep golden brown and breast meat register 160 F. and legs register 175F., 20-25 minutes. Drain chicken on prepared sheet and place in oven. Return oil to 350F. and repeat with remaining chicken. Stir spicy oil mixture to recombine and brush over both sides of chicken. Serve.
As promised, all my recipes come from real cookbooks that I own(alot) and the recipes are not found on the internet.
This one I did find on the net, but it had been severely modified to suit camping trips. I assure you, this is not how the recipe is actually written.
My Notes: Double the marinade ingredients, makes an excellent sauce. I used Jalapeno Jack Cheese
Baked Tomato-Cilantro Chicken- Family Circle Cookbook-New Tastes for New Times-1992
Makes 4 servings
Recipe can be halved or doubled
Bake at 400* degrees for 20-25 minutes.
1 TBSP. Lime Juice
1/2 tsp. salt
1/8 tsp. ground hot red pepper(cayenne)
4 boneless, skinless chicken breast halves(I use thighs-skinless, boneless), about 1 lb., slightly flattened
3 TBSP. olive oil
1 onion, medium sized, chopped
1 small green, bell pepper, cored, seeded and chopped
1 clove of garlic finely chopped
1/4 cup of fresh cilantro OR 2 tsp. dried cilantro and 3 TBSP. chopped fresh parsley
1 1/4 lbs.ripe tomatoes, sliced(about 4 medium)
4 oz(1 cup) Shredded Monterey Jack Cheese
Parsley or Cilantro sprigs for garnish
Lime slices for garnish
1. Preheat oven to 400*.
2. Combine lime juice, 1/4 tsp of salt and the ground cayenne in medium-size bowl. Add chicken; turn to coat; Let stand 10 minutes.
3. Heat 2 TBSP. oil in large skillet over medium heat. Add chicken; saute' until lightly browned on both sides. Remove to paper toweling to drain Heat remaining 1 TBSP. oil in skillet. Add onion, green pepper and garlic; saute' until tender but not browned, about 4 minutes. Remove from heat. Stir in cilantro.
4. Place about 2/3 of the tomato slices in a bottom of 9-inch square baking dish. Sprinkle with 2/3 of the onion mixture and remaining 1/4 tsp. salt. Sprinkle with about 2/3 of the cheese. Arrange chicken over layer of cheese. Top with remaining tomato and onion mixture.
5. Bake in preheated oven(400*) for 15-20 minutes, or until chicken is tender. Sprinkle with remaining cheese. Bake for 5 minutes longer or until cheese is melted. Garnish with cilantro or parsley and lime slices, as you wish.
This post was modified from its original form on 30 Apr, 22:29
This post was modified from its original form on 30 Apr, 22:33
CHICKEN VESUVIO-THE AMERICAN FAMILY HOME COOKBOOK-CULINARY ARTS INSTITUTE, 1986
1 Broiler-fryer chicken(2-3 lbs.), cut into pieces
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 cup olive oil
2 TBSP. olive oil
1 clove of garlic, minced
2 TBSP Marsala
1 tsp. chopped parsley
1. Coat chicken pieces with a mixtkure of flour, salt and pepper.
2. Heat 1/2 cup of oil in a large skillet. Add chicken pieces and brown on all sides. Put into a large, shallow baking dish.
3. Heat 2 TBSP. oil and garlic until garlic is lightly browned. Add Marsala and parsley. Mix well. Pour over chicken in baking dish.
4. Bake @ 325 F for 45 minutes until chicken is tender, turn once.
Serve with fried potatos or potato of choice.
I haven't tried this recipe yet, but I do have experience with cooking poultry in a wine sauce. This is going to be something I will make in the near future
This recipe looks especially good.
This is from the West of the Rockies-Jr. League of Grand Junction Colorado
Again, I urge the hard core recipe collector to find and collect the Jr. League recipes found on the net(if it is appealing to you)because you will NEVER see them unless someone like me, actually types them directly, from the cookbook they bought.
Chicken and Wine
8 chicken breasts
1 cup o flour
2 tsp. salt
1/4 tsp. pepper
1 bunch green onions, sliced
1/2 cup mushrooms, sliced
1 cup dry white wine or dry vermouth
2 Tbsp. chopped fresh parsley
Pinch of thyme
Pinch of marjoram
Dash of Worcestershire sauce
1 Bay leaf, crumbled
Salt and Pepper to taste
In a paper bag, combine flour, salt and pepper
Place chicken breasts, a few at a time, in bag and shake.
Melt butter in a frying pan and brown chicken. Place chicken in a 13 X 9 inch casserole.
Add onions and mushrooms to the pan and brown. Add more butter if needed.
Add wine, parsley, thyme, marjoram, Worcestershire sauce, and bay leaf, and salt and pepper.
Simmer gently for a few minutes to blend flavors. Pour over chicken.
Cover and bake at 325 F. until tender, about 1 hour to 90 minutes.
My notes: one thing I will do differently right off the bat is to increase the mushrooms to 1 cup. I love fresh, sliced, cooked mushrooms. I am suprised at the freezing well comment by the author. I guess I will try that too. I cook in bulk then freeze for future meals and also so I don't have to eat the same thing several days in a row. No matter how good, it does get old.
My notes for the preceding Ridgeway chicken recipe.
I alway add 1 Tbsp. to all recipes that have a butter and white wine combination. It is truly and absolute delicate and really, really delicious. That little bit of acidity makes all the difference.
For whoever posted the Tavern Chicken, I will bet anything there was at least 1 Tbsp. of lemon juice in the sauce. The combination of butter, white wine and lemon juice is a match made in heaven.
The following recipe was donated by a restaurant(Ridgeway) to the Jr. League.
Recipe: Ridgeway Chicken Breasts-Jr. League of Colorado-Grand Junction
6 whole chicken breasts, boned, skinned and quartered
1/2 cup flour
1 cup butter or margarine melted
Salt and pepper to taste
1/2 cup dry white wine
1 1/2 cups mushrooms, sliced
3/4 cup of chicken stock
1/2 cup (2 oz) mozzarella, shredded
1/2 cup Parmesan cheese, grated
1/2 tsp. salt
1/4 tsp. pepper
1. Place each chicken breast between 2 sheets of waxed paper and pound to 1/4 inch thickness.
2. Dredge chicken lightly with the flour.
3. Place 4 pieces at a time in 2 Tbsp. of the butter large skillet; cook over low heat 3 to 4 minutes on each side,
4. Place the chicken into a greased 9X13X2 inch baking dish, overlapping edges. Sprinkle with salt and pepper to taste.
5. Repeat procedure with remaining chicken, adding 2 Tbsp. butter to the skillet each time.
6. Reserve Drippings in skillet.
7. Saute' mushrooms in skillet with 1/4 cup butter until tender. Drain and distribute over chicken.
8. Stir wine and chicken broth into the drippings in the skillet. Simmer 10 minutes, stirring occaisionally.
9. Stir in the 1/2 tsp. salt and 1/4 tsp. pepper.
10. Spoon sauce evenly over chicken.
11. Combine cheeses and sprinkle over chicken.
12. Bake at 450 F. for 10-13 minutes.
13. Place under broiler 1 to 2 minutes or until lightly browned.
Buffalo Chicken Chili
Non-Stick Cooking Spray
1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
1-1/2 cups sliced celery
1 can (15 oz each) Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (8 oz each) Tomato Sauce
2 tablespoons red pepper sauce
1/3 cup crumbled blue cheese
Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if desired.
Oh how I like this one. I cut the chicken into bite size pieces so I can mix it with the rice. I have also doubled the amount for the peanut sauce as I found we needed more to go around. I like chunky peanut butter. I found this on Taste of Home, Healthy Cooking October/November 2009, p. 33. Debbie Fleenor says, “I serve it with rice prepared with coconut milk."
Prep: 20 min. + 4 hrs marinating time.
Bake: 20 min. I had to microwave it.
Yield: 6 Servings
ginger - 2 Tbls. ground
orange juice - 2 Tbls.
honey - 2 Tbls.
soy sauce, reduced-sodium - 2 Tbls.
curry powder - 2 tsp.
garlic cloves - 2, minced
red pepper flakes - 1/2 tsp.
chicken thighs, boneless, skinless - 6 (about 1-1/2 lbs.)
chicken broth - 4 Tbls.
orange juice - 4 Tbls.
peanut butter, reduced-fat creamy – 4-8 Tbls. (The original amt was 2 Tbls. Double is four. I felt it was too thin so I kept adding more till I liked it.)
ginger, ground - 1 tsp.
In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Drain and discard marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. In a small bowl, whisk peanut sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Turkey Polpettone & Radicchio Salad
from TV chef Michael Chiarello
1 lb ground turkey
1/2 cup Progresso® Italian style bread crumbs
2 tablespoons thinly sliced green onions
1 egg yolk
2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons finely grated lemon peel
1/2 teaspoon Worcestershire sauce
1 teaspoon sea salt, preferably gray salt
Freshly ground black pepper
2 oz whole-milk mozzarella cheese, cut into 4 equal pieces
1/2 cup Gold Medal® all-purpose flour seasoned with salt and pepper
1 cup Progresso® panko crispy bread crumbs
Olive oil for frying
Heat oven to 350ºF. Place turkey in large bowl. Add remaining burger ingredients except cheese; work in gently by hand. Divide mixture into 8 equal pieces. Flatten each piece into round patty. Top 4 of the patties with a piece of cheese and then with second patty. By hand, press edges together to seal and make patties of even thickness.
On separate sheets of waxed paper, place seasoned flour and panko bread crumbs. In shallow bowl, beat egg lightly. Coat patties lightly with flour mixture, next dip into egg and then coat with bread crumbs, pressing crumbs gently onto patties.
Heat 10-inch ovenproof skillet over medium heat. Add enough olive oil until 1/8 inch deep. When oil is hot, add patties. Cook about 1 1/2 minutes until nicely browned, then turn and cook other sides 1 to 2 minutes or until browned. Place skillet with patties in oven; bake about 10 minutes until turkey is no longer pink in center.
3 tablespoons fresh lemon juice
3 tablespoons honey
1/4 teaspoon sea salt, preferably gray salt
Freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
1 small head radicchio
1 bunch watercress
1 unpeeled Granny Smith apple
In 8-inch skillet, mix lemon juice, honey, salt and pepper. Cook over medium heat, beating occasionally with wire whisk, until honey is dissolved. Remove from heat; beat in olive oil. Taste and adjust the seasoning. Let cool to room temperature.
Cut radicchio through the core into quarters; remove core. Cut radicchio crosswise into thin ribbons and place in large bowl. Remove thick stems from watercress; mix watercress with radicchio. Cut apple in half lengthwise; remove core. Cut apple crosswise into paper-thin slices (a vegetable slicer is handy for this). Add apple to radicchio and watercress. Toss with enough dressing to moisten salad.
Note: Any leftover dressing may be poured on top of the turkey if desired.
From The Whole Foods Market Cookbook
Delicate chicken soaks in the flavor of fresh puréed aromatic herbs, which releases intense flavor and aroma when sautéed. Pull the tender herb leaves from the oregano, tarragon, basil, and rosemary stalks before pureeing. The natural starch of the white beans will lightly thicken the sauce. This dish can be enjoyed hot from the pan, at room temperature or chilled the day after cooking. It also makes a flavorful sandwich filling stuffed into a loaf of semolina bread and drizzled with extra-virgin olive oil.Serves 6
- Toscana Marinade
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, minced (11/2 tsp)
- 1/8 cup lemon juice
- 4 sprigs fresh oregano leaves
- 4 sprigs fresh tarragon leaves
- 4 sprigs fresh basil leaves
- 4 sprigs fresh parsley
- 2 sprigs fresh rosemary
- freshly ground pepper to taste
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/8 cup olive or canola oil
- 1/2 medium red onion, thinly sliced
- 11/2 cups cooked white cannellini beans
- sea salt, to taste
- ground pepper, to taste
To prepare the Toscana Marinade: In the bowl of a food processor or blender, place the olive oil, garlic, lemon juice, leaves of oregano, tarragon, basil, parsley, rosemary, and the pepper. Blend all ingredients well until a smooth bright green paste is formed. You may add a few spoonfuls of water to help this process if the mixture looks too thick. You may also make the marinade using an immersion blender.
Marinate the cubed chicken in the refrigerator with the Toscana marinade for at least 2 hours, or overnight if possible.
Heat the olive oil in a large pan over moderate heat until hot, about 2 minutes. Add the cubed chicken, and allow to brown lightly without stirring initially. Begin turning the chicken after 3 minutes, and add the onion. Sauté for 2 minutes, until the onion begins to soften. Add the white cannellini beans, and continue to cook for 2 minutes longer, until the chicken is cooked through and a light sauce forms around the chicken pieces. Season with the salt and pepper.
Chile Mustard Chicken Thursday, 1:41 PM
4 chicken cutlets
4 tbs. extra-virgin olive oil
2 tbs. lemon juice
1/2 cup water
5 or 6 drops of tabasco sauce
4 cloves of garlic minced
2 tbs. cayenne pepper
1 tbs. parsley
1 tbs. black pepper
1/2 tsp. salt
3 tbs. dijon mustard
1 tsp. dill dried
1 jalapeno chili chopped fine (with seeds)
2 serranos chopped fine (with seeds)
1 habanero chopped fine (with seeds)
Wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into chicken. make marinade by adding all other ingredients except the garlic and chilis into a casserole dish. do not refrigerate! place cutlets in marinade and cover them completely with the marinade. add minced garlic and chilis (seeds and all) onto the top off chicken and garnish with marinade. place in preheated 375 degree oven and let bake for 1/2 hour garnishing with marinade evry 10 minutes so as not to dry out the chicken. eat and enjoy!
Notes: Large roasting chickens tend to have more flavor than smaller "fryers"; many meat departments will order them. Kosher chickens larger than 4 pounds can be difficult to find. You can order them online, or you can roast two 3- to 3 1/2-pound chickens side by side in a large roasting pan (in step 3, divide half the spice mixture evenly between the two chickens).
1 chicken (6 to 7 lb.)
2 lemons (12 oz. total), rinsed
1/2 cup lightly packed fresh sage leaves
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 pounds Yukon Gold potatoes (about 1 in. wide; halve or quarter if larger), scrubbed
1 pound shallots (each about 1 1/2 in. wide), peeled
1. Remove and discard giblets and lumps of fat from chicken. Rinse bird inside and out; pat dry. If desired, fold wing tips under first joint and tie drumstick ends together. Set breast side up on a V-shaped rack in an 11- by 17-inch roasting pan. Squeeze juice from half of 1 lemon, reserving remaining half. Thinly slice other lemon.
2. Starting at the neck, gently ease your fingers under chicken skin to loosen it over breast. Push 4 to 6 lemon slices and 6 to 8 sage leaves under skin. Place remaining lemon slices, reserved lemon half, and remaining sage leaves in body cavity.
3. In a small bowl, mix 1 tablespoon of the lemon juice, olive oil, paprika, cumin, salt, and pepper. Rub about half this mixture evenly over chicken.
4. In a bowl, mix potatoes and shallots with remaining paprika mixture until well combined. Distribute vegetables around chicken in pan.
5. Roast in a 425° oven, stirring vegetables after about 45 minutes (add 1/4 cup water if pan begins to scorch), until potatoes are tender when pierced and a thermometer reaches 170° when inserted through the thickest part of breast to the bone and 180° when inserted through thickest part of thigh at joint, 1 1/4 to 1 1/2 hours. (If chicken is done before potatoes, return pan with vegetables to oven and continue to cook while chicken rests in step 6.)
6. With a carving fork, lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. Arrange vegetables around chicken. Let rest in a warm place about 15 minutes. Carve chicken and serve.
Yield: Makes 6 to 8 servings
April 27, 2005 6:51 PM
Does anyone have some good simple chicken recipes? I have a decent amount of chicken recipes but they usually require 100 ingredients lol.
This one was delicious I just wanted to keep eating and eating it. I used rice but probably will try it over biscuits next time.
Chicken A La King
Hearty and comforting, Chicken à la King goes equally well over pasta or rice. A healthy alternative to fried chicken.
Preparation Time: 20 mins.
Cooking Time: 15 mins.
3 tablespoons butter or margarine
1 cup (about 3 ounces) sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
2 cans (12 fl. oz. each) CARNATION Evaporated Milk
3 large egg yolks, beaten
2 cups cooked, chopped chicken breast meat
2 tablespoons diced pimiento (optional)
2 tablespoons dry sherry (optional)
8 refrigerated biscuits, prepared according to package directions
MELT butter in large skillet over medium heat. Add mushrooms, bell pepper and onion; cook, stirring occasionally, for 1 to 2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.
WHISK 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken, pimiento and sherry. Heat through.
SERVE immediately over hot biscuits.
Serving Size: 4
courtisy of All REcipies.com
This is a fav at our house. I always have fresh rosemary growing, so it's easy to fix this. Nothing beats the taste of fresh rosemary (or the smell!).
Cube2 large, skinned, boned chix breasts into bite sized pieces.
Coat with seasoned flour (salt,pepper).
Fry ina2-4Tof butter and 2-4 T of good olive oil only until golden brown.
Finely chop fresh rosemary (I use about 2-3 pieces so I end up with at least 1 Tablespoon of leaves before I chop them). Add to chicken.
Add one medium onion(finely diced) to chix & rosemary, and cook until clear.
Add 1 to 2 cups of white wine (depending on how much chix you use) and let it cook down by half.
Add 1 cup of very strong chix broth (I use one Knorr's cube, which makes 2 cups, but only use 1 cup of water). Let it cook down by half.
Add 2-4 T of cornstarch to 1 Cup of heavy cream and add to remaining mixture along with chix. Stir until thick. Adjust seasonings if necessary.
Serve immediately over freshly cooked, hot linguine.
I named this recipe after a place I'd first tasted it (then went home & re-created it). It was an old tavern in NJ, where I used to live.
3-4 skinned, boned chicken breasts, trimmed of all fat
2 cups Chablis wine (Gallo white wine works great)
1 cup very strong chicken broth
¼ cup (1/2 stick) butter
8 oz (or more, if desired) fresh mushrooms, halved or quartered
salt and pepper to taste
Poach chicken breasts in all ingredients, covered, for about 20 minutes (turn chicken to ensure complete cooking). Check breasts to ensure they are thoroughly cooked ( no pink left inside), and remove. Keep warm. (I put mine in a bowl, cover with a plate and place the bowl inside the microwave).
Raise the heat on the stock and reduce it by half. Lower heat back to a medium simmer.
Measure 1 and ½ cups of heavy (whipping) cream into a bowl and add 2 T of cornstarch and mix well. Add this mixture to stock, whisking well to incorporate completely.
As you whisk, turn heat up slightly until sauce begins to thicken. Taste sauce and add additional salt and pepper if necessary.
Re-add chicken and lower heat back to a simmer again and cook for about 10 minutes to completely drenched chicken in sauce.
Serve with an herbed white/wild rice mixture and veggies of your choice (I serve steamed baby carrots and snow peas with mine).
Game Hens Stuffed with Rice March 17, 2005 10:38 AM
2 tbsp. slivered almonds
2 tbsp. finely chopped onion
1/3 c. uncooked long grain rice
3 tbsp. butter
1 c. water
1 chicken bouillon cube
1 tsp. lemon juice
1/2 tsp. salt
1 (3 oz.) can chopped mushrooms, drained (1/2 c.)
Season game hens inside and out with salt and pepper. In a small saucepan cook onion, almonds and rice in 3 tablespoons butter for 5 to 10 minutes, stirring frequently.
Add water, bouillon cube, lemon juice and 1/2 teaspoon salt. Bring mixture to boiling, stirring to dissolve bouillon cube. Reduce heat; cover and cook slowly until liquid is absorbed and rice is fluffy, about 20 to 25 minutes. Stir in drained mushrooms.
Lightly stuff birds with rice mixture. Roast loosely covered 30 minutes at 375 degrees. Uncover; roast until done, 1 hour more. Brush with melted butter before roasting and during last 15 minutes of roasting. Makes 2 servings.
Cashew Crusted Chicken
1 (12 ounce) jar apricot preserves
1/4 cup prepared Dijon-style mustard
1 teaspoon curry powder
4 skinless, boneless chicken breast halves
1 cup coarsely chopped cashews
Preheat oven to 375 degrees F (190 degrees C).
Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.
Makes 4 servings