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.
