The following chicken recipe for the Passover / Pesach festival is one of many varieties of traditional chicken recipes used by Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic). The chicken recipe will vary depending on where one's ancestors came from in Europe as well as in other parts of the world where Ashkenazim have migrated, as well as the individual creativity of the recipe-maker.
Passover chicken recipes for Pesach abound: you can just about close your eyes and choose any ingredients from your kitchen cupboard or refrigerator to add into a Passover chicken recipe for Pesach and chances are, there is already a Passover chicken recipe with those ingredients in the recipe. The following Passover chicken recipe for Pesach is a healthy variety in that it is baked, contains boneless chicken breasts, as well as apricot preserves and ginger.
2 1/2 to 3 pounds (1.13 to 1.36 kilograms) fresh OR frozen, thawed, boneless, skinless chicken breasts (4 whole breasts)
1 (1 3/4-ounce or 51.75 milliliters) box soup nuts (mandelen), ground into crumbs
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 large eggs OR 1/2 cup egg substitute
1 teaspoon fresh lemon juice
1 (8-ounce or 236.58 milliliters) jar apricot preserves
1/2 cup white wine
2 tablespoons margarine, melted
Sweet and Sour Sauce
Instructions for the Baked Apricot-Ginger Chicken recipe:
Makes 6 to 8 servings.
Instructions for the Sweet and Sour Sauce recipe: