Soy sauce is the secret weapon in this recipe. It makes the chicken very moist and tender. In addition, the apricot dipping sauce compliments all aspects of this dish.
- Cook Time
- Prep Time
- 8 ServingsServings
- 4 chicken breasts trimmed and thinned by butcher
- 3 tablespoons soy sauce
- 2 eggs
- 1/2 cup flour
- 1 cup flavored breadcrumbs
- 1/2 cup apricot jam
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/8 cup vinegar
- 1 teaspoon mustard
- 2 cups of rice
- 2 heads of broccoli
1 Pour soy sauce on top of chicken and set aside.
2 Pour 4 cups of water into a pot and bring to a boil. When water comes to a boil place 2 cups of rice into the boiling water, simmer, and cover for 20 minutes.
3 Fill another medium size pot with water and bring to a boil. (This pot is for the broccoli.)
4 Set up dredging station by placing flour in one plate, eggs in another and bread crumbs in another.
5 Pour ½ inch of oil into a large frying pan over medium to high heat.
6 Dip chicken in flour, eggs and bread crumbs, fry for 4-6 minutes on each side on medium-high flame.
7 Add broccoli to boiling water, boil for 5 minutes, strain.
8 Check on rice, take off heat.
9 Cook apricot, brown sugar, ketchup and vinegar. Serve drizzled on chicken or serve on the side as a dipping sauce.
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now