2 1/2 pounds chicken breast
1 box Mandlen soup nuts, ground
1 teaspoon freshly ground ginger
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 large eggs
1 teaspoon freshly squeezed lemon juice
1 8 oz. jar apricot preserves
1/2 cup white wine
2 tablespoons butter, melted

Preheat oven to 350°F.

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 9x13 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 Sweet and Sour Sauce (see below).

Sweet and sour sauce:

2 c. apricot peach duck sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon honey

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.

Makes 6 servings