Back in the 1980s, the Jewish Organization of Tempe (J.O.T.), which was the predecessor of the East Valley JCC, published a cookbook. Aaron Blau, board chair of the EVJCC, shared the following recipe, which has become a family favorite for Passover. (Pictured above is Ilene Blau, Aaron’s mom, who is a former executive director of the JCC.)


4-6 chicken breasts or 8-10 chicken tenders
4 T. margarine
1 c. matzah meal
1 tsp salt
½ tsp pepper
2 eggs plus 1T. water
3 garlic cloves minced
3 T. lemon juice
Flat leaf parsley

In a frying pan, melt margarine over medium heat. Meanwhile break eggs in a shallow sided bowl, add tablespoon of water and stir together. In a second shallow bowl, add matzah and salt and pepper and mix.

When margarine is hot, dip each piece of chicken first in the egg mixture and then in the matzah crumbs. Gently pat on the crumbs and place in the pan.  Brown on all sides.  Add more margarine as needed.  Place browned chicken in a suitable sized baking dish.

In a separate sauté pan or small pot, add a whole stich of margarine. Add minced garlic, cook for 2-3 minutes before adding 3 tablespoons of lemon juice and chopped parsley. Pour evenly over chicken.

Bake at 350 for 30 minutes and until brown and bubbly. Chicken may be made ahead and refrigerated.