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    You are in: Home / Recipes / Baked Apricot-Ginger Chicken With Sweet and Sour Sauce Recipe
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    Baked Apricot-Ginger Chicken With Sweet and Sour Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Manami's Note:

    Source: "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

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    Ingredients:

    Servings:

    Units: US | Metric

    CHICKEN

    SWEET AND SOUR SAUCE

    Directions:

    1. 1
      If the chicken is frozen, thaw it overnight in your refrigerator.
    2. 2
      Rinse and clean the parts with cold water and dry well with paper towels.
    3. 3
      Preheat the oven to 350ºF.
    4. 4
      Cut the chicken breasts in half.
    5. 5
      Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
    6. 6
      Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
    7. 7
      Dip each chicken part in the egg mixture, then in the crumb mixture.
    8. 8
      Arrange in a single layer in a 9x13-inch baking pan.
    9. 9
      In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
    10. 10
      Or place in a small saucepan and bring to a boil.
    11. 11
      Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
    12. 12
      Serve with the Sweet and Sour Sauce.
    13. 13
      SWEET AND SOUR SAUCE:.
    14. 14
      This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
    15. 15
      Pour over the baked chicken or pass at the table.
    16. 16
      Place all the ingredients in a medium saucepan.
    17. 17
      Bring to a boil over medium-high heat, stirring occasionally.
    18. 18
      Remove from the heat.
    19. 19
      Refrigerate and warm before serving.

    Ratings & Reviews:

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    Nutritional Facts for Baked Apricot-Ginger Chicken With Sweet and Sour Sauce

    Serving Size: 1 (404 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 611.5
     
    Calories from Fat 80
    13%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.9 g
    9%
    Cholesterol 180.2 mg
    60%
    Sodium 954.1 mg
    39%
    Total Carbohydrate 81.9 g
    27%
    Dietary Fiber 0.9 g
    3%
    Sugars 22.8 g
    91%
    Protein 47.1 g
    94%

    The following items or measurements are not included:

    ground soup nuts

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