2 c. apricot peach duck sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon honey
Preheat the oven to 350F.
Use about 4 whole skinless chicken breasts that have been boned. Rinse and clean the chicken with cold water.
Cut the chicken breasts in half.
Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
Beat eggs in a small bowl with the lemon juice and pour into a dish. Dip each chicken part in the egg mixture, then in the crumb mixture. Arrange in a single layer in a buttered 9 x 1 3 inch baking pan.
In a 1 quart microwave proof bowl, combine the preserves, butter, and wine.
Microwave on high for 3 minutes. 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: Use one 19-ounce jar of duck sauce. Pour over the baked chicken or serve separately.
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.
Conventional Method: Place all the ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.
Yield: 6 servings
