cappuccino08/08/11




Chicken cutlets for a crowd for passover. They'll be licking their fingers!






  • SERVING/YIELD
    8 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #17639

























INGREDIENTS













  • 3 lb chicken boneless breast, chopped into bite sized pieces










  • - oil, for deep frying










  • - BATTER:










  • 4 eggs










  • ¼ cup water










  • 1½ cup potato starch










  • 1 tsp salt










  • - SAUCE:










  • 2 Tbsp oil










  • 1 large onion










  • 1 large green pepper










  • 1 (8 oz) can of sliced mushrooms, drained










  • 1 (15 oz) jar apricot jam










  • ¾ cup ketchup










  • 2 Tbsp brown sugar










  1. Mix batter ingredients together. Dip chicken cutlets into the batter and deep fry.



  2. Line 2 9x13-inch pans with the fried chicken pieces.



  3. Saute the onion until soft. Add pepper and mushrooms and saute until soft. Remove from heat. Add apricot jam, ketchup and brown sugar.



  4. Pour sauce over the chicken in both pans.



  5. Bake uncovered at 350F for 30 minutes.















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