1 (12 ounce) jar apricot preserves
1/4 cup mango chutney
1 (1 pound) package chicken tenders
2 cups lightly salted cashews, finely chopped
Heat oven to 375 degrees F.
Combine preserves and chutney in a small saucepan. Cook over low heat, stirring constantly, until melted.
Spray baking dish with cooking oil. Dip chicken tenders in apricot mixture, roll in nuts and place in a baking dish. Bake for 15 to 20 minutes or until done.
Bring remaining apricot mixture to a boil over low heat, stirring occasionally. Serve sauce with chicken.
Makes 4 servings.
Calories 912; Calories from fat 46%; Total fat 48g; Saturated fat 10g; Cholesterol 47mg; Carbohydrate 99g; Sodium 839mg; Fiber 4g; Protein 27g