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.