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Rush Hour Gourmet
The fifth and latest cookbook in Susie Fishbein's Kosher by Design series is Passover By Design - a collection of 172 Passover-adjusted recipes. More than 130 of the dishes are gluten-free and many are quick and easy.
Honey and Pecan-Crusted Chicken with Apricot Chutney
(Makes 6 servings) For the Apricot Chutney: 1 16-ounce jar duck sauce 1 cup dried apricots, chopped (tip: use a nonstick cooking spray on knife blade to prevent the fruit from sticking) For the chicken: Nonstick cooking spray 1/2 cup honey 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 11/2 cups matzo meal 3/4 cup chopped pecans 6 boneless, skinless chicken breasts, pounded flat and even 1. For the chutney, mix the duck sauce and apricots; let stand for at least 1 hour. 2. Set oven to 400 degrees. 3. Lightly spray a cookie sheet with nonstick spray. 4. For the chicken, in a medium bowl, whisk the honey, salt, pepper, paprika and garlic powder together. In a shallow dish, combine the matzo meal and the pecans. 5. Brush the chicken cutlets with the honey mixture, then dredge in the matzo-pecan crumbs. Place cutlets in a single layer in the prepared pan. Spritz cooking spray lightly on top. Bake for 20 minutes. Serve with the chutney.- From Passover by Design by Susie Fishbein
(Art Scroll Press, $29.99)
Per serving: 862 calories, 62 grams protein, 117 grams carbohydrates, 63 grams sugar, 16 grams fat, 147 milligrams cholesterol, 466 milligrams sodium, 4 grams dietary fiber.
