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