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1 pound chicken breast, sliced
1/2 cup Yehuda Matzo Meal
1 egg, beaten
salt, to taste
pepper, to taste
1 teaspoon paprika
1 teaspoon Gefen Garlic Powder
1 teaspoon dried parsley leaves
pinch of cayenne pepper (optional)
1/4 cup oil
1/2 cup mild salsa
1/2 cup Tuscanini Apricot Preserves
In a shallow bowl, mix the flour with the spices. In another bowl, season the beaten egg with salt and pepper.
Dip each piece of chicken in the egg mixture and then dredge it in the flour.
Heat the oil in a wide skillet over medium-high heat until it reaches 375°F, or until it is really hot. Fry the pieces of chicken on each side until nicely browned, about three to four minutes per side. Transfer to a plate lined with paper towels.
Meanwhile, heat the salsa and apricot preserves in a small saucepan. Transfer the chicken to a serving plate. Pour the salsa mixture over the chicken. Serve warm.
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