Matzo-Stuffed Chicken Breasts

Matzo-Stuffed Chicken Breasts

Matzo-Stuffed Chicken Breasts - Matzo Chicken Breasts - Ingredients for Matzo-Stuffed Chicken Breasts - Chicken Breasts | Tips on - Find TipsServing: 6 Persons

Cooking Time: 40 minutes


6 chicken breast halves with skin, boneless

2 medium onions, chopped

1 red bell pepper, chopped

6 tbsp olive oil, divided

2 cloves of garlic, chopped

4 cups matzo farfel

1/2 cup pistachios, chopped

1/2 cup raisins

1/3 cup parsley leaves, chopped

2 eggs

1 3/4 cups chicken broth, divided

2 tsp coriander, ground

1 tsp paprika

3/4 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground cloves

1/2 cup dry white wine

1 tsp potato starch


Preheat oven to 425°F. Keep the racks in upper and lower thirds. Mount a frying pan on heat and saute the onions and the bell peppers over medium heat in 3 tablespoon of oil till they become tender. Now add garlic and cook, stirring frequently. In the mean time rinse the matzo farfel in a colander by running warm water until they are softened. Drain. Press it gently to extract the excess water.

Remove the onion mixture from heat and stir in the farfel, pistachios, raisins, parsley, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Whisk together the eggs and 3/4 cup of broth. Stir this into farfel mixture. Set aside 1 1/2 cups of the stuffing and remove the remaining to a generously greased 1 1/2-quart shallow baking dish. Bake this for about 30 minutes in the lower third of the oven till it is set and golden.

Stir together the spices with 1 teaspoon of salt and 1/2 teaspoon of pepper in a bowl. Insert a sharp paring knife horizontally into the middle of chicken breast half, stopping when it is just 1 inch from the other end. Open the incision using finger to create a pocket of 1-inch. In each of these pockets put 3 tablespoons of stuffing.

Pat the chicken dry and add to the spices. Toss to coat the chicken. Put a large roasting pan across 2 burners and add remaining 3 tablespoons of oil and heat it over medium-high heat until it starts shimmering. Sear the chicken for 5 minutes until the skin is deep golden. Turn them over and roast in the upper third of oven until just done, for about 20 minutes. When done transfer it to a platter and straddle roasting pan across the 2 burners.

Add wine and boil, stir and scrape up brown bits to deglaze. Stir in 3/4 cup of broth. Mix together remaining broth and potato starch and whip into a sauce. Cook until it becomes slightly thick. Strain the sauce through a sieve into a measuring cup. Let stand so that the fat rises. Skim off the fat. Add salt.

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