OVEN FRIED CHICKEN CHANGED TO APRICOT FRIED CHICKEN

APRICOT OVEN FRIED CHICKEN by CHEF DAN serves—2--4


INGREDIENTS:

2 chicken breasts

1 egg white

1 teaspoon prepared horseradish

2 tablespoon apricot preserve

1 teaspoon (FRANKS) red-hot Chile and lime hot sauce

Pinch of S& P

1/2 cup panko ( Japanese bread crumbs)

1/4 teaspoon Hungarian paprika

1/8 teaspoon chipotle Chile pepper

1/4 teaspoon garlic powder

DIRECTIONS:

1. Heat oven to 400 degrees.

2. In a bowl, whisk the egg whites, horseradish, hot sauce, and S & P to taste.

3. In another bowl add the panko, a little S&P, paprika, chipotle Chile pepper, and garlic powder , stir to combine.

4. Completely cove the chicken breast with apricot preserve.

5. Dredge the chicken through the wet mixture, then the dry mixture, coat evenly.

6. Arrange the coated chicken breast on a wire rack, on a cookie sheet with parchment paper, sprayed with cooking spray.

7. Drizzle a little olive oil on each chicken breast. Or use cooking spray.

8. Place on the upper rack of the oven and bake until golden brown and crisp.

9. Bake about 45-50 minutes.

ENJOY DAN: hallelujah