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The crunchy coating here tastes like onion-garlic chips and pairs wonderfully with the juicy chicken. Best part of all, no standing over the stovetop frying!
6 chicken breast halves, pounded medium-thin
3/4 cup Manischewitz Potato Starch, divided
1 teaspoon salt
1 cup ground almonds
2 eggs, beaten
1 small onion, grated
1 teaspoon garlic powder or 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
oil, to cover bottom of pan
2 tablespoons oil
3 tablespoons Baron Herzog Chenin Blanc or other white wine
1 teaspoon sugar
generous dash of salt
1 cup water
2 teaspoons Manischewitz Potato Starch
Prepare coating station: Place a half cup potato starch in one shallow dish, a quarter cup potato starch, ground almonds, and salt in another, and combine eggs, grated onion, and garlic in a third.
Coat the bottom of a baking sheet with a thin layer of oil.
Dredge chicken first in potato starch, then egg mixture, and then ground almond mixture.
Place chicken breasts on baking sheet and bake for 10 minutes per side. Remove from oven and serve.
Heat oil, wine, sugar, and salt in a small pot.
Combine water and potato starch and add to boiling liquid; reduce heat and stir until sauce thickens and is smooth.
Pour immediately over chicken and serve.
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Potato starch During the year can corn starch be substituted for potato? Also what kind of breading is best to substitute if not using potatoe starch
How about flour.
Can this be frozen and then defrosted, pour on sauce and serve?
Yes!