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Honey-and-Pecan-Crusted Chicken
This recipe is kosher for Passover.
Honey-and-Pecan-Crusted Chicken Eileen Goltz | Meat
1 hour, 40 minutes 20 minutes
1 hour
20 minutes
6 servings

  • 1 (16-oz.) jar Pesach duck sauce
  • 1 cup dried apricots, chopped
  • ½ cup honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • 2 teaspoon garlic powder
  • 1½ cups matzah meal
  • ¾ cups chopped pecans
  • 6 boneless, skinless chicken breasts

  1. Pound the chicken breasts flat to an even thickness.
  2. Combine the duck sauce with the chopped apricots in a bowl. Let sit for at least an hour.
  3. Preheat oven to 400°F. Lightly spray a cooking sheet with nonstick cooking spray.
  4. In a medium bowl, combine the honey, salt, pepper, paprika, and garlic powder. Whisk to combine.
  5. In a shallow dish, combine the matzah meal and chopped pecans.
  6. Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture.
  7. Place in a single layer in the prepared pan; spray the tops with cooking spray.
  8. Bake for 20 minutes.

Serve the chicken with the apricot sauce.