Baked Apricot Ginger Chicken With Sweet And Sour Sauce Recipe

• 2 1/2 lb Skinless Boneless Chicken Breast, Fresh Or possibly Frzn, (4 whole breasts)
• 1 box (1-3/4-Oz) Box Soup Nuts(Mandlen), grnd
• 1 tsp Grnd Ginger
• 1/2 tsp Salt
• 1/4 tsp Grnd White Pepper
• 2 lrg Large eggs, Or possibly L/2 C. Egg Subs.
• 1 tsp Freshly squeezed lemon juice
• 1 jar Apricot Preserves, 8 Ounces
• 1/2 c. White wine
• 2 Tbsp. Margarine, melted
• 2 c. Apricot-peach duck sauce
• 1/4 tsp Grnd ginger
• 1/4 tsp Grnd cloves
• 1 Tbsp. Honey

1. 1.
2. If the chicken is frzn, thaw it overnight in your refrigerator.
3. Rinse and clean the parts with cool water and dry well with paper towels.
4. Preheat the oven to 350F.
5. Cut the chicken breasts in half.
6. 2.
7. Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
8. 3.
9. Beat Large eggs in a small bowl with the lemon juice and pour into a pie plate.
10. Dip each chicken part in the egg mix, then in the crumb mix.
11. Arrange in a single layer in a 9 x 1 3-inch baking pan.
12. 4.
13. In a 1-qt microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 min.
14. Or possibly place in a small saucepan and bring to a boil.
15. Pour over the chicken breasts and bake for 1 hour or possibly till the chicken is crisp.
16. Serve with the Sweet and Sour Sauce.
17. Sweet and Sour Sauce:This recipe begins with a 19-oz jar of duck sauce, that comes in several flavors.
18. It is a great flavor enhancer for marinades or possibly dipping sauces.
19. Pour over the baked chicken or possibly pass at the table.
20. 2 c. apricot-peach duck sauce 1/4 tsp.
21. grnd ginger 1/4 tsp.
22. grnd cloves 1 Tbsp.
23. honey
24. Microwave Method Place all the ingredients in a 1-qt microwave-;safe dish.
25. Microwave on high for 2 min.
26. Stir and microwave 1 more minute.
27. Chill and hot before serving.
28. Conventional Method Place all the ingredients in a medium saucepan.
29. Bring to a boil over medium-high heat, stirring occasionally.
30. Remove from the heat.
31. Chill and hot before serving.
32. Note:This recipe calls for chicken breasts only, but if you prefer dark meat, add in kosher-for-Passover chicken parts.
33. The soup nuts, or possibly mandlen, come in a box and need to be grnd into crumbs.
34. I prepare a large jar to keep in my pantry for Passover.
35. the Passover Seder for Everyone: Jewish and Non-Jewish by Zell Schulman
36. Walberg

chicken, ginger, salt, white pepper, eggs, freshly squeezed lemon juice, apricot preserves, white wine, margarine, apricotpeach, ginger, cloves, honey

Taken from cookeatshare.com/recipes/baked-apricot-ginger-chicken-with-sweet-and-sour-sauce-73928 (may not work)