Chicken Cutlets Baked


Cuisine: Pesach

Category: Poultry

Servings: 6

Ingredients:

8 chicken cutlets
1 cup crumbed soup nuts
1 tsp ground ginger
1 tsp garlic
1/4 tsp white pepper
1 cup apricot preserves
1/2 cup white wine
2 tbs margarine
2 large eggs


Instructions:

Preheat oven to 350. Trim chicken cutlets and pound thin. Pat dry. Combine soup nuts, ginger garlic powder, pepper in shallow dish. Beat egg with a little water. Dip chicken cutlet in egg wash. then soup nuts and back in egg wash. Arrange in single layer in a greased baking pan. Combine apricot jam, wine and margarine. Micro on high for 2 min. or until soft and easy to mix. pour over cutlets and bake @ 350 for 30 min. or til done. Can be reheated.

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