Baked Apricot-Ginger Chicken With Sweet and Sour Sauce

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Manami
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@Manami
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"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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  1. Manami
    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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