Baked Apricot-ginger Chicken With Sweet And Sour Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 lbs boneless skinless chicken breasts (4 whole breasts)
• 1 3/4 ounces ground soup nuts (1 box mandlen)
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large eggs or 1/2 cup egg substitute
• 1 teaspoon fresh lemon juice (no substitutes)
• 8 ounces apricot preserves
• 1/2 cup wine
• 2 tablespoons margarine, melted
• 2 cups apricot-peach chinese duck sauce (la choy's sweet & sour sauce)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves (kosher for passover)
• 1 tablespoon honey
• pineapple ring (to garnish)

Recipe

• 1 if the chicken is frozen, thaw it overnight in your refrigerator.
• 2 rinse and clean the parts with cold water and dry well with paper towels.
• 3 preheat the oven to 350ºf.
• 4 cut the chicken breasts in half.
• 5 combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
• 6 beat eggs in a small bowl with the lemon juice and pour into a pie plate.
• 7 dip each chicken part in the egg mixture, then in the crumb mixture.
• 8 arrange in a single layer in a 9x13-inch baking pan.
• 9 in a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
• 10 or place in a small saucepan and bring to a boil.
• 11 pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
• 12 serve with the sweet and sour sauce.
• 13 sweet and sour sauce:.
• 14 this recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
• 15 pour over the baked chicken or pass at the table.
• 16 place all the ingredients in a medium saucepan.
• 17 bring to a boil over medium-high heat, stirring occasionally.
• 18 remove from the heat.
• 19 refrigerate and warm before serving.