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.

(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.

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.