Please consult the OU's guidelines for checking fruits and vegetables.

Apricot-Glazed Chicken Breasts
This recipe is kosher for Passover.
Apricot-Glazed Chicken Breasts Eileen Goltz | Meat
1 hour 15 minutes
45 minutes
8 to 10 servings

  • 1½ cups matzah meal
  • 3 Tablespoons finely-chopped fresh parsley
  • 1½ teaspoons ground ginger
  • ¾ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2 eggs
  • 3 to 4 lbs. boned and skinned chicken breast halves or thighs
  • 1 (12-oz.) jar apricot preserves
  • 1 cup white wine
  • 3 Tablespoons oil

  1. Line a very large roasting pan with foil, then grease the foil. Preheat oven to 350°F.
  2. In a medium bowl, combine the matzah meal, parsley, ginger, salt, and pepper. Put the eggs into another bowl, and lightly beat them until they are frothy.
  3. Dip each piece of chicken into the egg, and then coat with the matzah meal mixture.
  4. Arrange the coated chicken pieces so that they are close but don’t touch each other.
  5. 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.
  6. Bake uncovered for about 35 to 40 minutes or until the chicken is cooked through.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.

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