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Pecan Crusted Chicken with Honey Wine Sauce
This recipe is kosher for Passover.
Pecan Crusted Chicken with Honey Wine Sauce Eileen Goltz | Meat
1 hour, 15 minutes 30 minutes
30 minutes
15 minutes
6 to 8 servings

  • 2 cup broken pecans
  • 1 cup matzah farfel
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon table salt
  • ¼ teaspoon black pepper
  • 1 teaspoon parsley
  • 4 large eggs
  • ½ cup oil
  • 3 to 4 lbs. boneless, skinless chicken breasts or thighs, cut lengthwise into strips
  • Chopped parsley, for garnish

    Honey Wine Sauce:
  • ½ cup mayonnaise
  • 2 Tablespoons honey
  • 1 Tablespoon white wine
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon paprika

  1. Preheat oven to 375°F. Lightly grease a large baking sheet.
  2. In food processor bowl, combine pecan pieces, farfel, garlic powder, paprika, salt, pepper, and parsley. Process for 1 minute to combine the ingredients but don’t make it into a powder. Pour this mixture into a shallow dish.
  3. In a medium bowl whisk together the eggs and oil. Dip the chicken strips into the egg mixture one at a time, then coat with pecan mixture, shaking to remove any excess.
  4. Transfer to greased baking sheet and bake, turning once, until chicken strips are cooked through and golden brown—15 to 20 minutes. Divide chicken on serving plates. Garnish with parsley and Honey Wine sauce.Honey Wine Sauce:
  5. In a bowl combine all the ingredients and whisk until combined. Cover and refrigerate until 1/2 hour before you’re ready to serve.
  6. Bring the sauce to room temperature and serve.

This recipe can be doubled or tripled.