Cashew Crusted Chicken



1 (12 oz.) jar apricot preserves



1/4 cup prepared Dijon-style mustard



1 tsp. curry powder



4 skinless, boneless chicken breast halves



1 cup coarsely chopped cashews



Preheat oven to 375.



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 9 x13-inch baking dish.



Bake for 20 to 30 minutes. Boil any remaining sauce and serve on the side. Makes 4 servings.



Butternut Squash Soup with Toasted Walnuts



8 cups (1-inch) cubed peeled butternut squash



1 1/2 tsp. olive oil



3/4 tsp. salt, divided



1/2 tsp. freshly ground black pepper, divided



3 cups warm milk, divided



1 (14-oz.) chicken broth, divided



1/4 cup chopped walnuts, toasted



Preheat oven to 400.



Combine squash, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake for 45 minutes or until tender.



Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth.



Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining salt and pepper.



Ladle soup into each of 8 bowls; sprinkle with 1 1/2 teaspoons nuts. Makes 8 servings.



Romaine and Green Apple Salad with Pecans



6 cups torn romaine lettuce  



1 large green apple, cored and thinly sliced



1/4 cup red wine vinaigrette dressing



1/3 cup chopped pecans, toasted



1/4 cup crumbled bleu cheese



Toss lettuce, apple and dressing in large serving bowl.



Sprinkle with pecans and cheese. Makes 4 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.