Please enter the email you’re using for this account.
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.
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation