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Stuffed Boneless Chicken Breast with Apricot Jam
by Joan Nathan

Yield: 8 to 12 servings

Stuffing

  • 1 cup boiling water (or one-half cup water and one-half cup chicken broth)
  • 3 cups matzah farfel
  • 1 1/2 medium onions, chopped
  • 1/2 green pepper, chopped
  • 3 ribs celery, finely chopped
  • 1 Tablespoon kosher-for-Passover oil
  • 3 large eggs, beaten
  • Salt and freshly ground pepper to taste

Chicken

  • 6 chicken breasts, boned and halved
  • Apricot jam

For the stuffing, pour the boiling water over the farfel and wait until all the water is absorbed. Cool.

At the same time, sauté the onion, green pepper and celery in the oil over a medium heat until the onion softens. Mix the salt, pepper and eggs. Set aside while preparing the chicken breasts.

Hold each breast half in one hand (skin towards the palm). Spoon about 3 tablespoons of stuffing on top. Pull the skin up around the stuffing, using a toothpick to fasten the bread closed.

Place open-side down in a greased ovenproof pan and put a teaspoon of apricot jam on the top of each roll.

Bake in a preheated 350°F oven for 1 hour, uncovered.

 


Adapted from
JEWISH COOKING IN AMERICA
(Alfred A. Knopf, 1998)
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