I usually omit the apricot chutney, but you should try it both ways and see how you like it best.
Source: This recipe appears on p. 120 of Kosher by Design: Picture Perfect Food for the Holidays & Every Day, by Susie Fishbein. Used by permission of ArtScroll Mesorah Publications, Brooklyn NY.
- 1 16-oz jar of gluten-free duck sauce
- 1 cup dried apricots, chopped
- 1/2 cup honey
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp paprika
- 2 tsp garlic powder
- 1 1/2 cups gluten-free corn flake crumbs
- 3/4 cups chopped pecans
- 6 boneless, skinless chicken breasts, pounded flat to an even thickness
- Cooking spray
Preheat oven to 400 F. Lightly spray a cooking sheet with nonstick cooking spray.
In a medium bowl, combine the honey, salt, pepper, paprika, and garlic powder. Whisk to combine. In a shallow dish, combine the cornflake crumbs with pecans.
Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture. Place in a single layer in the prepared pan; spray the tops with cooking spray. Bake for 20 minutes.
Serve the chicken with the apricot chutney.
Yield: 6 servings.
