This was one of my favorite dishes my mom made when I was a kid. But that doesn’t mean I wouldn’t tweak it! I added sesame seeds to the matzo meal and used olive oil spray instead of drizzling margarine on the chicken as she did. This recipe calls for boneless, skinless breasts, but you can make it with a cut-up chicken as my mom did. It will just take longer to cook.
Preheat oven to 375◦
2/3 cup of matzo meal
1/4 cup plus a few spoonfuls sesame seeds
1 Tablespoon garlic salt
several grinds pepper
6 boneless, skinless chicken breasts
Olive oil spray
Combine dry ingredients in a shallow bowl
Beat the eggs well in a small bowl
Line a jelly roll pan (a cookie sheet with sides) with foil. Place a rectangular rack (such as a cookie cooling rack) in it (it should just fit). Spray it with nonstick spray.
Rinse the chicken breasts and trim any excess fat.
(You may have to wash your hands a few times in between chicken pieces; this gets messy!)
Spray one side with olive oil spray, and then place that side down on the oiled rack. Spray the other side with the olive oil spray. Repeat for all breasts, spacing them so there is some room between them.
Bake in the oven until browned, about 1/2 an hour, then flip over. Sprinkle a few spoonfuls of sesame seeds on top if some of the coating has fallen off, and bake until the other side is browned.