Recipe - Baked Apricot Souffles With Almond Creme Sauce

2 One half pound Skinless Boneless Chicken
Breast; Fresh Or Frozen, (4
whole breasts)
1 Box (13/4Ounce) Box Soup
Nuts(Mandlen); ground
1 teaspoon Ground Ginger
One half teaspoon Salt
One fourth teaspoon Ground White Pepper
2 lg Eggs; Or L/2 Cup Egg Subs.
1 teaspoon Freshly squeezed lemon juice
1 Jar Apricot Preserves; 8
Ounces
One half cup White wine
2 tablespoon Margarine; melted

SWEET AND SOUR SAUCE
2 cup Apricotpeach duck sauce
One fourth teaspoon Ground ginger
One fourth teaspoon Ground cloves
1 tablespoon 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 3inch baking pan.

4. In a 1quart microwavesafe 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 19ounce 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
apricotpeach duck sauce One fourth teaspoon ground ginger One fourth teaspoon ground
cloves 1 tablespoon honey

Microwave Method Place all the ingredients in a 1quart 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 mediumhigh 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 kosherforPassover 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.

From: "Let My People Eat! Passover Seders Made Simple A Complete Guide to
the Passover Seder for Everyone: Jewish and NonJewish by Zell Schulman
Macmillan USA 1998 $27.50 hardcover ISBN: 0028612590 Formatted by Carole
Walberg

Recipe by: "Let My People Eat!" by Zell Schulman

Posted to MCRecipe Digest by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Apr 7, 1998