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.
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.
