Cashew Chicken with Apricot Sauce Recipe

Ingredients:

• 1 cup dried apricots
• 6 Medjool dates
• 1 ½ cups boiling water
• 2 tablespoons honey
• 2 tablespoons dijon mustard
• 1 cup coarsely chopped cashews
• 1 ¼ teaspoon curry
• 4 boneless, skinless organic chicken breasts
• sea salt and black pepper to taste

Directions:

1. Preheat oven to 375 degrees F.
2. Grease baking dish with coconut oil. Set aside.
3. In medium bowl, soak the apricots and dates in the hot water for at least one hour.
4. In food processor, blend soaked apricots, dates and honey until thick. Add the mustard and curry powder and pulse until thoroughly blended.
5. Pour the sauce in bowl.
6. Dip chicken breasts in the apricot mixture, coating well. Roll coated chicken breasts in chopped nuts and place in baking dish.
7. Bake in oven for 25-30 minutes.