• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Baked Apricot-Ginger Chicken with Sweet and Sour Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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


2 c Apricot-peach duck sauce
1/4 ts Ground ginger
1/4 ts Ground cloves
1 tb Honey

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.

Note: 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.

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