Honey & Pecan Crusted Chicken
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 16-oz jar Pesach duck sauce 1 cup dried apricots, chopped 1/2 cup honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon paprika 2 teaspoon garlic powder 1 1/2 cups matzo meal 3/4 cups chopped pecans 6 boneless, skinless chicken breasts, pounded flat to an even thickness

Instructions

Combine the duck sauce with the chopped apricots in a bowl. Let sit for at least an hour. Preheat oven to 400. Lightly spray a cooking sheet with nonstick cooking spray. In a medium bowl, combine the honey, salt, pepper, paprika, and garlic powder. Whisk to combine. In a shallow dish, combine the matzo meal with pecans. Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture. Place in a single layer in the prepared pan; spray the tops with cooking spray. Bake for 20 minutes. Serve the chicken with the apricot sauce.
Serves 6

Serving Size

makes 6 servings

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