Apricot Preserve Oven Baked Chicken

Chef Moshe Benyair
I've prepared this recipe featuring Aunt Berta's Apricot Preserves. The secret of Aunt Berta’s recipe is in the cooking process, softening the apricots and bringing out subtle flavours (with even a hint of almond), capturing the misty-fresh fragrance of spring in each golden jar. Perfect for breakfast on toast or mixed into your favourite holiday sauce for baking and barbequing, Aunt Berta’s Apricot Preserves make all the difference in your fine cuisine.


8 boneless, skinless chicken breast halves.
1 cup crushed soup nuts.
1 teaspoon ginger.
1 teaspoon garlic powder.
1 teaspoon salt.
1/2 teaspoon white pepper.
1 large beaten egg.
1 cup Aunt Berta’s apricot preserves.
1/2 cup white wine.
2 tablespoons pareve margarine


1.    Heat oven to 350 degrees. Lightly coat a 13x9-inch pan with cooking spray. In a medium bowl, mix together soup nut crumbs, ginger, garlic powder, salt and pepper. Dredge each breast in egg, then in crumb mixture. Arrange in a single layer in prepared pan.

2.    In a microwaveable bowl, combine preserves, wine and margarine. Heat on high for 5 minutes. Pour over chicken and bake 1 hour.

 Note: This dish may be baked a day ahead and reheated with no loss in flavour.

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