PG&E Chicken

Baked Chicken With Cashews

  • 1 large chicken thigh or 1/2
    boneless chicken breast,

  • 1 1/2 teaspoons butter or or
    margarine, melted

  • 1/8 teaspoon paprika
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon oregano
  • Dash garlic powder
  • Dash cayenne popper
  • Salt, if desired
  • 1 tablespoon cashew pieces
    or slivered almonds

  • 1 small yam or sweet potato

Place chicken in individual
casserole. Combine butter,
paprika, curry powder, oregano, garlic powder and pepper,
mixing well. Spoon over
chicken. Bake, uncovered, in
350 degree toaster oven* along
with yam, for 45 to 60 minutes,
or until chicken and yam are
tender. About 10 minutes before chicken is done, baste
chicken with butter mixture in
casserole and sprinkle cashews
over top. Makes 1 serving, approximately 364 calories, 17
grams protein, 14 grams fat
and 24 grams carbohydrates,
including yam.

*Or bake in an electric skillet.
Put casserole and potato on
trivet in skillet. Place lid on
skillet, vent closed. Bake at
420 degrees for 60 to 75
minutes, or until chicken and
potato are tender. Sprinkle
cashews on chicken 10 minutes
before chicken and potato are

David’s interpretation of Diane’s notes

We usually have the chicken with steamed rice (made separately) rather than potato or yam. Cooking for 30 minutes in our toaster oven seems to be more than sufficient (we normally make two breast halves and double the sauce). We usually use almonds (purchased already slivered). There’s usually not enough sauce to baste, but the chicken comes out tasty anyway.