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Baked Apricot-Ginger Chicken with Sweet and Sour Sauce

Make Baked Apricot-Ginger Chicken with Sweet and Sour Sauce at home with Soup Nuts Ground, Ground Ginger, Salt, Ground White Pepper, and Eggs Or Egg Subs. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 lb
• 1 box
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 2
• 1 tsp
• 1 jar
• 1/2 cup
• 2 tbsp
• 2 cup
• 1/4 tsp
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   If the chicken is frozen, thaw it overnight in your refrigerator.

2. 2

   Rinse and clean the parts with cold water and dry well with paper towels.

3. 3

   Preheat the oven to 350F.

4. 4

   Cut the chicken breasts in half.

5. 5

   2. Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.

6. 6

   Beat eggs in a small bowl with the lemon juice and pour into a pie plate.

7. 7

   Arrange in a single layer in a 9 x 1 3-inch baking pan.

8. 8

   In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.

9. 9

   Or place in a small saucepan and bring to a boil.

10. 10

    Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.

11. 11

    Serve with the Sweet and Sour Sauce.

12. 12

    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.

13. 13

    Refrigerate and warm before serving.

14. 14

    Conventional Method Place all the ingredients in a medium saucepan.

15. 15

    Bring to a boil over medium-high heat, stirring occasionally.

16. 16

    Remove from the heat.

17. 17

    Refrigerate and warm before serving.

18. 18

    Macmillan USA 1998 $27.50 hardcover ISBN: 0-02-861259-0 Formatte