1. Preheat your oven to 350°F (180°C).

2. Grind the cashew nuts into a fine crumb using a blender or food processor.

3. Sauté the leek and chanterelle mushrooms in butter in a large skillet until they're tender. Add the cherry tomatoes and cook for 2-3 minutes, then season with salt and black pepper to taste.

4. In a separate bowl, mix together the mango chutney and crème fraiche, then set it aside.

5. Grease a 9x13-inch (23x33 cm) baking dish and arrange half of the chicken breast fillets at the bottom. Top with the sautéed mushroom mixture, then sprinkle with half of the cashew crumb and half of the grated cheese.

6. Pour half of the mango chutney mixture over the top, followed by the remaining chicken breast fillets.

7. Repeat the layers, starting with the sautéed mushroom mixture, then the cashew crumb, grated cheese, and finally the mango chutney mixture.

8. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown.

9. Garnish with chopped parsley and serve with rice or Swedish whole grain bread, accompanied by green beans or a fresh salad.