This recipe is taken from the New Jewish Holiday Cookbook by Gloria Kaufer
Greene. You don't have to be Jewish to appreciate the delicious recipes in this book. It's a wonderful addition to my
cookbook collection.
Green says one of the best things about this recipce is that "it makes a lot of
servings in a minimum of space." It can also be prepared ahead of time and refrigerated or frozen. It is one of
Greene's favorite Seder dishes.
Orange-Glazed Chicken Breasts
Greene's note:
Orange marmalade is generally available kosher.
1 1/2 cups matzah meal
3 tablespoons finely chopped
fresh parsley
1 1/2 teaspoons ground ginger
3/4 teaspoons salt
1/2 teaspoon ground black pepper
3
to 4 extra-large egg whiles or 2 large eggs or 1/2 cup pareve egg substitute
3-4 pounds boned and skinned chicken
breast halves (about 12)
1 12 ounce jar orange marmalade
1 cup white table wine (the type is your choice)
3 tablespoons canola or safflower oil
In a medium bowl, combine the matzah meal, parsley, ginger, salt, and pepper. Put the egg whites into another bowl, and lightly beat them until they are frothy. Dip each chicken breast half into the egg white, and then coat with the matzah meal mixture. Arrange the coated chicken breasts close together in the prepared pan so that none overlap.
Put the marmalade, wine, and oil into a small saucepan or in a microwave-safe bowl, and mix them well. Over medium heat, or in the microwave oven, slowly bring the mixture to a brief boil. Spoon the mixture over the chicken breasts so all tops are moistened and there are some orange slivers on each breast.
Bake at 350º, uncovered for about 35-40 minutes or until the chicken is cooked through. If not serving immediately, wrap very well and refrigerate or freeze. Defrost befor reheating in a covered pan. No not reheat too long or glaze can harden and chicken can become dry.
Serves about 10-12.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
