Passover Stuffed Boneless Chicken Breast with Apricot Jam
Nutrition
Calories: 164 kcalCarbohydrates: 10 gProtein: 24 gFat: 14 gSaturated Fat: 10 gCholesterol: 122 mgSodium: 123 mgFiber: 6 gSugar: 6 gVitamin A: 8.1 IUCalcium: 47 mgIron: 10 mg
Ingredients
- 1 cup boiling water
- 3 cups matzah farfel
- 1 whole onion chopped
- ½ whole green pepper chopped
- 3 stalks celery chopped
- 1 tbsp kosher-for-passover oil
- 1 pinch salt
- 1 pinch black pepper
- 3 whole large eggs beaten
- 6 whole chicken breasts boned and halved
- 1 cup apricot jam
Instructions
- To make the stuffing, pour the boiling water over the farfel and wait until all the water is absorbed. Allow to cool.
- Meanwhile, sauté the onion, green pepper, and celery in the oil over a medium heat until the onion is soft. Mix together the salt, pepper, and eggs. Set aside while preparing the chicken breasts.
- Hold each breast half in one hand (skin towards the palm) and 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 place a teaspoon of apricot jam on the top of each roll.
- Bake in a preheated 350-degree oven for 1 hour, uncovered.