Tangy and sweet- always a crowd pleaser.
Hawaiian Chicken
Note: this recipe can be prepared by lightly frying the chicken before baking, or just baking directly
Section 1: List Your Ingredients:
2 lbs thin sliced chicken breasts (boneless, skinless)
Pepper and paprika, to taste
1½ cups Szechuan-style duck sauce
1 can (19 oz.) pineapple chunks, drained (reserve liquid)
2 eggs
salt
Matzo meal
Oil
Directions:
Preheat oven to 400 degrees
In one bowl, mix the matzo meal with salt. In a second bowl, beat the egg with a little bit of water
Dip the chicken cutlets in the egg mixture, and then the matzo meal mixture.
Heat up 1/4 inch oil in a large skillet, and brown the chicken cutlets on each side (about 2-3 min each side), once browned, transfer to an oven safe casserole
Pour duck sauce and pineapple chunks over chicken, along with half of the reserved liquid from the pineapple chunks.
Bake covered at 400°F for 30 minutes. Reduce heat to 350°F and bake 1 hour longer, basting occasionally.