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The best way to make these in advance is to prepare them before Yom Tov and freeze them raw —I highly suggest serving them straight out of the oven and not reheating them.
4 chicken steaks, skinned
1/2 cup Gefen Duck Sauce
1/2 cup Gefen Mayonnaise
salt
pepper
1 cup ground almonds
1 cup ground pecans
oil, for drizzling
Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine duck sauce and mayo. In a separate bowl, combine ground almonds and pecans.
Sprinkle chicken steaks with salt and pepper. Dip into duck sauce-mayo mixture and then dredge in nut mixture until fully coated. Place in baking pan and drizzle with oil.
Bake uncovered for one hour 15 minutes.
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