Baked Apricot-Ginger Chicken with Sweet and Sour Sauce
| Yield: | 6 Servings |
| Categories: | Poultry, Jewish, Passover |
| 2 1/2 | lb | Skinless Boneless Chicken Breast; Fresh Or Frozen, (4 whole breasts) |
| 1 | Box (1-3/4-Ounce) Box Soup Nuts(Mandlen); ground | |
| 1 | ts | Ground Ginger |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground White Pepper |
| 2 | lg | Eggs; Or L/2 Cup Egg Subs. |
| 1 | ts | Freshly squeezed lemon juice |
| 1 | Jar Apricot Preserves; 8 Ounces | |
| 1/2 | c | White wine |
| 2 | tb | Margarine; melted |
| SWEET AND SOUR SAUCE | ||
| 2 | c | Apricot-peach duck sauce |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| 1 | tb | Honey |
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