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  • Apricot Ginger Chicken Sweet And Sour

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    Apricot Ginger Chicken Sweet And Sour
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 2 1/2 lb chicken breast
    • 1 box Mandlen soup nuts, grnd
    • 1 tsp freshly grnd ginger
    • 1/2 tsp salt
    • 1/4 tsp grnd white pepper
    • 2 large large eggs
    • 1 tsp freshly squeezed lemon juice
    • 1 8 ounce jar apricot preserves
    • 1/2 c. white wine
    • 2 tbsp butter, melted
    • 2 c. apricot peach duck sauce
    • 1/4 tsp grnd ginger
    • 1/4 tsp grnd cloves
    • 1 tbsp honey

    Directions

    1. Preheat oven to 350°F.Use about 4 whole skinless chicken breasts which have been boned. Rinse and clean the chicken with cold water.
    2. Cut the chicken breasts in half.
    3. Put together the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
    4. Beat large eggs in a small bowl with the lemon juice and pour into a dish. Dip each chicken part in the egg mix, then in the crumb mix. Arrange in a single layer in a buttered 9x13 inch baking pan.
    5. In a 1 qt microwave proof bowl, put together the preserves, butter, and wine.
    6. Microwave on high for 3 min. Pour over the chicken breasts and bake for 1 hour or possibly till the chicken is crisp. Serve with Sweet and Sour Sauce (see below).
    7. Pour over the baked chicken or possibly serve separately.Microwave Method: Place all the ingredients in a 1-quart microwave-safe dish. Microwave on high for 2 min. Stir and microwave 1 more minute.
    8. Conventional Method: Place all the ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.
    9. Makes 6 servings

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