Boneless Chicken Breast with Apricot Jam
8 to 12 servings
cup boiling water (or one-half cup water and one-half cup chicken
cups matzah farfel
1/2 medium onions, chopped
green pepper, chopped
ribs celery, finely chopped
Tablespoon kosher-for-Passover oil
large eggs, beaten
and freshly ground pepper to taste
chicken breasts, boned and halved
the stuffing, pour the boiling water over the farfel and wait
until all the water is absorbed. Cool.
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.
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.
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.