This chicken is really amazing and delicious. I don’t make it more often because I consider it to be a fattening recipe. (You see, I am honest.) But really, it’s yum. And on Pesach, when everything is made out of nuts anyway, it’s perfect. It’s completely different from any other chicken you might make. If you want to make the sauce ahead of time and rewarm, you’ll need to add a little chicken stock to loosen it up when it thickens. If you cook the chicken earlier in the day, you can rewarm both components separately and pour sauce over chicken just before serving. This is also a great recipe for those who don’t use many “ingredients” on Pesach (honey can easily be swapped for sugar). Also, you don’t have to use thinly sliced chicken breast. The sauce works great over chicken prepared any way you like it. You can also cook the whole breasts and slice, as shown in the photo, for a prettier presentation (take off the tenders first).