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