Title: Baked apricot-ginger chicken with sweet and sour sauce
 Categories: Poultry, Jewish, Passover
      Yield: 6 Servings
 
  2 1/2 lb Skinless Boneless Chicken
           -Breast; Fresh Or Frozen, (4
           -whole breasts)
      1    Box (1-3/4-Ounce) Box Soup
           -Nuts(Mandlen); ground
      1 ts Ground Ginger
    1/2 ts Salt
    1/4 ts Ground White Pepper
      2 lg Eggs; Or L/2 Cup Egg Subs.
      1 ts Freshly squeezed lemon juice
      1    Jar Apricot Preserves; 8
           -Ounces
    1/2 c  White wine
      2 tb Margarine; melted

--------------------SWEET AND SOUR SAUCE-------------------------
      2 c  Apricot-peach duck sauce
    1/4 ts Ground ginger
    1/4 ts Ground cloves
      1 tb Honey
 
  1. 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 350F. Cut the chicken breasts in half.
  
  2. Combine the soup nut crumbs, ginger, salt, and pepper in a shallow
  dish.
  
  3. 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 9 x 1 3-inch baking pan.
  
  4. 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. It is a great flavor enhancer
  for marinades or dipping sauces. Pour over the baked chicken or pass
  at the table. 2 cups apricot-peach duck sauce 1/4 teaspoon ground
  ginger 1/4 teaspoon ground cloves 1 tablespoon honey
  
  Microwave Method Place all the ingredients in a 1-quart
  microwave-;safe dish. Microwave on high for 2 minutes. Stir and
  microwave 1 more minute. Refrigerate and warm before serving.
  
  Conventional Method 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.
  
  Note: This recipe calls for chicken breasts only, but if you prefer
  dark meat, add kosher-for-Passover chicken parts. The soup nuts, or
  mandlen, come in a box and need to be ground into crumbs. I prepare a
  large jar to keep in my pantry for Passover.