Ingredients
1 chicken, cut up
2 cups soup nut crumbs
2 teaspoons ground ginger
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
3 eggs, well beaten
2 cups apricot preserves
1 cup white wine
2 tablespoons margarine
Preparation
Preheat oven to 350’. Rinse chicken and pat dry. Combine soup nut crumbs, ginger, garlic powder, salt and pepper in a small bowl. Dip each chicken part in the egg, then in the crumb mixture, and lay in a single layer in a baking pan. Combine preserves, wine and margarine. Microwave on high setting for 5 minutes or bring to boil in a small pan. Pour over the chicken breasts and bake 1 hour.
