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 and a bit of schmaltz (rendered chicken fat) 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 400◦
2/3 cup of matzo meal
1/4 cup plus a few spoonfuls sesame seeds
1 Tablespoon garlic salt or 1 Tb salt and 1 tsp garlic powder
1 tsp onion powder
several grinds pepper
1 Tb chopped parsley
6 boneless, skinless chicken breasts
Olive oil spray
1 Tb schmaltz (rendered chicken fat) I use the fat from homemade chicken soup
Combine dry ingredients and parsley in a shallow bowl
Beat the eggs well in a small bowl
.Spray pan with nonstick spray.
Rinse the chicken breasts. Pound it to make it an even thickness.
(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 drip a little schmaltz on it, and then place that side down on the oiled rack. Spray the other side with the olive oil spray and drip more schmaltz on it. Repeat for all breasts, spacing them so there is some room between them.
Bake in the oven until browned, about 20 minutes, then flip over. Sprinkle a few spoonfuls of sesame seeds on top if some of the coating has fallen off, and bake another 15- 20 minutes until the other side is browned.