The following chicken recipe for the Passover / Pesach festival is one of many varieties of traditional chicken recipes used by Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic). The chicken recipe will vary depending on where one's ancestors came from in Europe as well as in other parts of the world where Ashkenazim have migrated, as well as the individual creativity of the recipe-maker.

Passover chicken recipes for Pesach abound: you can just about close your eyes and choose any ingredients from your kitchen cupboard or refrigerator to add into a Passover chicken recipe for Pesach and chances are, there is already a Passover chicken recipe with those ingredients in the recipe. The following Passover chicken recipe for Pesach is a healthy variety in that it is baked, contains boneless chicken breasts, as well as apricot preserves and ginger.

Baked Apricot-Ginger Chicken Recipe with Sweet and Sour Sauce (Makes 6 to 8 servings)

2 1/2 to 3 pounds (1.13 to 1.36 kilograms) fresh OR frozen, thawed, boneless, skinless chicken breasts (4 whole breasts)
1 (1 3/4-ounce or 51.75 milliliters) box soup nuts (mandelen), ground into crumbs
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 large eggs OR 1/2 cup egg substitute
1 teaspoon fresh lemon juice
1 (8-ounce or 236.58 milliliters) jar apricot preserves
1/2 cup white wine
2 tablespoons margarine, melted
Sweet and Sour Sauce

Instructions for the Baked Apricot-Ginger Chicken recipe:

  1. Rinse chicken with cold water and dry well with paper towels.
  2. Cut chicken breasts in half.
  3. Combine soup nut crumbs, ginger, salt and pepper in a shallow dish.
  4. Beat eggs in a small bowl with lemon juice and pour into a pie plate.
  5. Dip each chicken breast in egg mixture, then in crumb mixture.
  6. Arrange in a single layer in a 9x13-inch (22.86 centimeters x 33.02 centimeters) baking pan.
  7. In a 1-quart (0.95 liter) microwave-safe bowl, combine preserves, wine and margarine; microwave on high power 3 minutes (or place in a small saucepan and bring to a boil).
  8. Pour over chicken breasts.
  9. Bake in preheated 350 degree Fahrenheit (180 degrees Celsius or Centigrade) oven 1 hour or until chicken is crisp.
  10. Serve with Sweet and Sour Sauce.

Makes 6 to 8 servings.

Instructions for the Sweet and Sour Sauce recipe:

  1. In a 1-quart (0.95 liter) microwave-safe glass dish, combine 1 cup apricot OR peach preserves, 1 cup sweet and sour duck sauce (OR other sweet and sour sauce), 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1 tablespoon honey.
  2. Microwave on high power 2 minutes. Stir and microwave 1 minute more.
  3. Keep refrigerated.
  4. Warm in microwave oven before serving.

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