This is a dish my mother created. She shared it with my aunt and no
matter who was hosting the family seder, we would have the same chicken recipe.
Mom's Lemon Chicken for Passover
1/2 cup fresh lemon juice
1/4 cup dry white KLP wine
1/4 cup oil
1 clove garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
3 whole chicken breasts, skinless and boneless, halved
1/2 cup matzo meal
1 tablespoon paprika
Mix lemon juice, wine oil, and garlic. Cover and marinate chicken a
minimum of 6 hours and preferably overnight in the refrigerator.
Preheat oven to 375 degrees.
Remove the chicken from the marinade, reserving marinade.
Mix matzo meal, salt and pepper. Dip chicken in seasoned matzo meal,
coating completely. Shake off excess. Place coated chicken in greased
Bake at for 45-50 minutes, or until tender, basting with reserved
marinade at the 15 and 30 minute mark in the cooking.
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