Baked Apricot-Ginger Chicken With Sweet and Sour Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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 350ºF.
  • Cut the chicken breasts in half.
  • Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
  • 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 9x13-inch baking pan.
  • 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.
  • Pour over the baked chicken or pass at the table.
  • 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.
Advertisement