Passover Stuffed Boneless Chicken Breast With Apricot Jam

Course : Chicken
Serves: 8-12
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1 cup boiling water -- or 1/2-cup water and 1/2-cup chicken broth
3 cups matzah farfel
1 medium onion -- chopped
1/2 medium green pepper -- chopped
3 ribs celery -- chopped fine
1 tablespoon kosher-for-passover oil
1 teaspoon salt and freshly ground pepper -- to taste
3 large eggs -- beaten
6 medium chicken breasts -- boned and halved
1 jar apricot jam

Preparation / Directions:

Preheat oven to 350-degrees. 1) To make the stuffing, pour the boiling water over the farfel and wait until all the water is absorbed. Allow to cool. 2) Meanwhile, saute 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. 3) 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. 4) Place open-side down in a greased ovenproof pan and place a teaspoon of apricot jam on the top of each roll. 5) Bake in a preheated 350-degree oven for 1 hour, uncovered.


Nutritional Information:

3267 Calories (kcal); 175g Total Fat; (49% calories from fat); 382g Protein; 19g Carbohydrate; 1675mg Cholesterol; 1379mg Sodium

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