Passover stuffed boneless chicken breast with apricot jam
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boiling water; (or 1/2 cup water & |
| ; 1/2 cup chicken | ||
| ; broth) | ||
| 3 | cups | Matzeh farfel |
| 1 | medium | Onion; chopped |
| ½ | Green pepper; chopped | |
| 3 | Ribs celery; chopped fine | |
| 1 | tablespoon | Kosher-for-Passover oil |
| Salt & freshly ground Pepper to taste | ||
| 3 | larges | Eggs |
| 6 | Chicken breasts; boned and halved | |
| Apricot Jam | ||
Directions
STUFFING
CHICKEN
1) To make the stuffing, pour the boiling water over the farfel and wait until all the water is absorbed. Allow to cool.
2) meanwhile, saute the onion, green pepper, and celery in the oil over a medium heat until the onion is soft. Mix together the salt, pepper, and eggs. Set aside while preparing the chicken breasts.
3) Hold each breast in one hand (skin towards the palm) and spoon about 3 tablespoons of stuffing on top. Pull the skin around the stuffing and use a toothpick to fasten the breast closed.
4) Place open-side down in a greased ovenproof pan and place a teaspoon of apricot jam on the top of each roll.
5) Bake in a pre-heated oven at 350 degrees for 1 hour, uncovered.
Yield: 8 - 12 servings
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.