Cashew Crusted Chicken

1 (12 ounce) jar apricot preserves

¼ 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.