1 large eggs
1 teaspoon water
1/2 cup matza meal or breadcrumbs
1/2 teaspoon salt
1/16 teaspoon pepper
3 pounds chicken breast, skinless, boneless, about 10-12 ounces each, If your chicken breasts are an inch thick, flatten them down a little to ¾ inch thick.
1/4 cup vegetable oil
1/2 cup hot water
1/2 cup orange juice
2 tablespoons honey
1 tablespoon freshly grated ginger
Fresh orange wedges for garnish (optional)
Preheat oven to 350 degrees F. Beat the eggs with1 tsp of water in a bowl. In another bowl, mix the breadcrumbs or matzo meal with the salt and pepper. Dip the chicken in the egg mixture, then in the breadcrumb mixture to coat.
Heat oil in a large heavy ovenproof skillet and brown the chicken on all sides, in batches if needed. Whisk together hot water, orange juice, honey and ginger in a bowl.
Return the chicken to the skillet. Cover the chicken evenly with the honey orange liquid.
Let the chicken roast uncovered in the oven for 15 minutes, basting occasionally. until internal temperature is 165F. A large, thick breast will be 5 minutes or a little longer. A small breast may take a little as 10 minutes in the oven.
Serve on a platter garnished with fresh orange wedges, if desired. Joan recommends serving with rice and a tossed green salad.
Per Serving (excluding unknown items): 183 Calories; 15g Fat (70.6% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 309mg Sodium; 11g Total Sugars; trace Vitamin D; 12mg Calcium; trace Iron; 85mg Potassium; 30mg Phosphorus. Exchanges: .