Coconut-Cashew Chicken

Prepared with all-natural ingredients, the flavors of this
simple dish will have your taste buds begging for more.
Make a batch of curry ahead of time, and you can have this
recipe whipped up in minutes. SERVES 4

4 skinless, boneless chicken breasts, pounded thin

with meat tenderizer tool

1 cup Coconut Curry (page 185)

¼ cup chopped roasted cashews

Combine chicken and curry and marinate in the refrigerator
for at least two hours. Remove from refrigerator thirty
minutes before cooking.

Preheat oven to broil. Place chicken on wire rack and cook
for twenty minutes, turning at the halfway point.

Remove from oven and scatter with cashews.