Pesach Pecan Crusted Chicken

• 1 16- oz:jar Pesach duck sauce
• 1 cup:dried apricots, chopped
• 1/2 cup:honey
• 1/4 teaspoon:salt
• 1/4 teaspoon:freshly ground black pepper
• 1/2 teaspoon:paprika
• 2 teaspoon:garlic powder
• 1-1/2 cups:matzo meal
• 3/4 cups:chopped pecans
• 6 boneless,:skinless chicken breasts, pounded flat to an even thickness

Preparation

1. Combine the duck sauce with the chopped apricots in a bowl. Let sit for at least an hour.
2. Preheat oven to 400. Lightly spray a cooking sheet with nonstick cooking spray.
3. In a medium bowl, combine the honey, salt, pepper, paprika, and garlic powder. Whisk to combine.
4. In a shallow dish, combine the matzo meal with pecans.
5. Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture.
6. Place in a single layer in the prepared pan; spray the tops with cooking spray.
7. Bake for 20 minutes. Serve the chicken with the apricot sauce. Serves 6