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.
