Baked Apricot-Ginger Chicken With Sweet And Sour Sauce - cooking recipe

Ingredients

CHICKEN
2 1/2 lbs boneless skinless chicken breasts (4 whole breasts)
1 3/4 ounces ground soup nuts (1 box Mandlen)
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
2 large eggs or 1/2 cup egg substitute
1 teaspoon fresh lemon juice (no substitutes)
8 ounces apricot preserves
1/2 cup white wine
2 tablespoons margarine, melted
SWEET AND SOUR SAUCE
2 cups apricot-peach Chinese duck sauce (La Choy's Sweet & Sour Sauce)
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (kosher for Passover)
1 tablespoon honey
pineapple ring (to garnish)

Preparation

If the chicken is frozen, thaw it overnight in your refrigerator.
Rinse and clean the parts with cold water and dry well with paper towels.
Preheat the oven to 350\u00b0F.
Cut the chicken breasts in half.
Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
Dip each chicken part in the egg mixture, then in the crumb mixture.
Arrange in a single layer in a 9x13-inch baking pan.
In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
Or place in a small saucepan and bring to a boil.
Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
Serve with the Sweet and Sour Sauce.
SWEET AND SOUR SAUCE:
This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
Pour over the baked chicken or pass at the table.
Place all the ingredients in a medium saucepan.
Bring to a boil over medium-high heat, stirring occasionally.
Remove from the heat.
Refrigerate and warm before serving.