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Apricot Glazed Chicken Breasts

Eileen Goltz

Print Recipe

1 1/2 cups matzo meal
3 tablespoons finely chopped fresh parsley
1 1/2 teaspoons ground ginger
3/4 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs
3 to 4 pounds boned and skinned chicken breast halves or thighs
1 12 ounce jar apricot preserves
1 cup white wine
3 tablespoons oil

Instructions:

Line a very large roasting pan with foil, then grease the foil. Preheat oven to 350.

In a medium bowl, combine the matzo meal, parsley, ginger, salt, and pepper. Put the eggs into another bowl, and lightly beat them until they are frothy. Dip each piece of chicken into the egg, and then coat with the matzo meal mixture. Arrange the coated chicken so that they are close but don’t touch each other.

Put the apricot preserves, wine, and oil into a small saucepan and mix them well. Slowly bring the mixture to a brief boil. Spoon the mixture over the chicken.
Bake uncovered for about 35-40 minutes or until the chicken is cooked through. Serves 8 to 10.