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Orange-Glazed Chicken Breasts




Source of Recipe


"The New Jewish Holiday Cookbook," by Gloria Kaufer Greene

1 1/2 cups matzah meal
3 tablespoons fresh parsley -- finely chopped
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 extra-large egg whites
-- (up to 4)
or
2 large eggs
or
1/2 cup pareve egg substitute*
3 pounds chicken breast halves -- boned and skinned
-- (up to 4 pounds - about 12)
1 jar orange marmalade
-- (12 ounce size)
1 cup white table wine
3 tablespoons canola oil
-- (safflower oil is good too)

*Pareve egg substitute may not be available for Passover. However, the author listed it as an alternative ingredient for those wishing to prepare this recipe year round and wants to make this choice.

Line a very large roasting pan (or two smaller pans) with heavy-duty aluminum foil (for easy cleanup); then grease the foil so that the chicken won't stick to it. Preheat the oven to 350 degrees.

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 it completely 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 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 350 degrees, uncovered, for about 35 to 40 minutes, or until the chicken is cooked through but is not dry. If not serving the chicken immediately, wrap the chicken well, and refrigerate or freeze it. Defrost it before reheating it in a covered pan. Do not reheat for too long, or the glaze may harden and the chicken can become dry and tough.

Makes 10 to 12 servings

Categories: Chicken, Jewish, Passover

Recipe typed for you by Judi Mae Phelps.