Baked Apricot-Ginger Chicken


Makes 6 to 8 servings


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.

2-1/2 to 3 pounds fresh or frozen boneless, skinless chicken breasts
     (4 whole breasts)
One 1-3/4-ounce box soup nuts (mandlen), ground
1 teaspoon ground ginger
1/2 teaspoon salt
l/4 teaspoon ground white pepper
2 large eggs, or l/2 cup egg substitute
1 teaspoon freshly squeezed lemon juice
One 8-ounce jar apricot preserves
1/2 cup white wine
2 tablespoons margarine, melted

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
1/4 teaspoon ground ginger
1/4 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.


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 $27.50 hardcover
ISBN: 0-02-861259-0


Let My People Eat!


Passover Cookbooks and Recipes



This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

This page modified February 2007

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