Recipe: Spicy Whole Grain Matzoh-crusted Chicken

I made this on a Monday night after a long day in the office.

It's a pretty simple recipe to make, especially when you want something you don't have to focus a lot of attention on.


  • 3/4 cup whole grain matzoh meal - I used Manischewitz brand, of course
  • 1.5 lbs. chicken - I used boneless, skinless breasts
  • One (1) egg, lightly beaten
  • One (1) Tbsp. blackened seasoning
  • One (1) tsp. garlic powder
  • One (1) tsp. mustard powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • Salt and pepper to taste
  • Sesame seeds
  • Some olive oil for the baking dish
  • Optional: 1/2 cup olive oil
  • Optional: 1/4 cup soy sauce

1. Preheat the oven to 350 degrees.

2. Start by mixing the matzoh meal and spices in a Ziploc bag. You can also mix them in a bowl, but I use a bag so there's one less dish to clean later.

3. In a bowl, lightly beat the egg. After washing the chicken thoroughly, dip it in the beaten egg until it is coated.

4. Place the egg-coated chicken in the bag with the spices, seal it, and shake it until the chicken is covered in the spice mixture.

5. Coat the inside of a 9x13" baking/casserole dish with olive oil. Place the chicken in the dish. At this point, you can drizzle a little more olive oil on top of the meat and place it in the oven.

6. For an extra step and additional flavor, I like to mix 1/2 cup olive oil with 1/4 cup soy sauce, then cover the meat with this mixture. The soy sauce is a nice complement to the ginger and cinnamon in the spice mix, and the olive oil helps keep the chicken moist while it bakes.

7. Bake the chicken at 350 degrees for 1.5 hours. You may want to busy yourself with other things, as the smell will drive you crazy while you wait.

8. Once the chicken is done, take it out of the oven and let it sit for a few minutes to cool off, then arrange your preferred side dishes on a plate and serve. I had this with sauteed green beans and some risotto, which was a great combination.

I hope you enjoy!


Posted on May 20, 2015 .