Baked apricot-ginger chicken with sweet and sour sauce

Yield: 6 Servings

Measure Ingredient
2½ pounds Skinless Boneless Chicken Breast; Fresh Or Frozen, (4 whole breasts)
1 Box (1-3/4-Ounce) Box Soup Nuts(Mandlen); ground
1 teaspoon Ground Ginger
½ teaspoon Salt
¼ teaspoon Ground White Pepper
2 larges Eggs; Or L/2 Cup Egg Subs.
1 teaspoon Freshly squeezed lemon juice
1 Jar Apricot Preserves; 8 Ounces
½ cup White wine
2 tablespoons Margarine; melted
2 cups Apricot-peach duck sauce
¼ teaspoon Ground ginger
¼ teaspoon Ground cloves
1 tablespoon Honey


1. If the chicken is frozen, thaw it overnight in your refrigerator. Rinse and clean the parts with cold 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 eggs in a small bowl with the lemon juice and pour into a pie plate. Dip each chicken part in the egg mixture, then in the crumb mixture.

Arrange in a single layer in a 9 x 1 3-inch baking pan.

4. In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes. Or place in a small saucepan and bring to a boil. Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp. Serve with the Sweet and Sour Sauce.

Sweet and Sour Sauce: This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors. It is a great flavor enhancer for marinades or dipping sauces. Pour over the baked chicken or pass at the table. 2 cups apricot-peach duck sauce ¼ teaspoon ground ginger ¼ teaspoon ground cloves 1 tablespoon honey

Microwave Method Place all the ingredients in a 1-quart microwave-;safe dish. Microwave on high for 2 minutes. Stir and microwave 1 more minute.

Refrigerate and warm 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. Refrigerate and warm before serving.

Note: This recipe calls for chicken breasts only, but if you prefer dark meat, add kosher-for-Passover chicken parts. The soup nuts, or mandlen, come in a box and need to be ground into crumbs. I prepare a large jar to keep in my pantry for Passover. From: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish and Non-Jewish by Zell Schulman Macmillan USA 1998 $27½ hardcover ISBN: 0-02-861259-0 Formatted by Carole Walberg

Recipe by: "Let My People Eat!" by Zell Schulman Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@...> on Apr 7, 1998

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