Transfer to a fine-mesh sieve set over a bowl and push mixture through with a wooden spoon, pressing on solids in order to get as much preserves through as possible. Reserve 1/2 cup to serve with the chicken and return the remainder to the skillet.
Put the coarsely-chopped pecans in a shallow bowl. Working with one breast at a time, dip the chicken in the preserves in the skillet, then dredge in the cashews to coat. Transfer to the prepared baking dish.
Feel free to mix it up and substitute peanuts, almonds or cashews in this recipe. They're all equally delicious!