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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 1/2 cup water and 1/2 cup chicken broth)
  • 3 cups matzah farfel
  • 1 1/2 medium onions, finely chopped
  • 1/2 green pepper, finely 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 whole chicken breasts, halved, bones removed but skin left on (You may have your butcher do this for you)

Apricot jam

Preheat oven to 350°F.

To make the stuffing, pour the boiling water over the farfel and wait until all the water is absorbed. Let cool.

Sauté the onion, green pepper and celery in the oil over a medium heat until the onion softens. Combine the beaten eggs, sauteed vegetables and soaked farfel in a medium mixing bowl and season with salt and pepper to taste.

To stuff the 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 and use a toothpick to fasten the breast closed.

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

Bake for 1 hour, uncovered.

 


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

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