Stuffing

1    cup boiling water (or ½ cup water and ½ cup chicken broth)

3    cups matzas farfel

1    medium onion, chopped

½   green pepper, chopped

3    ribs celery, chopped fine

1    tablespoon oil

Salt and freshly ground pepper to taste

3    large eggs, beaten

Chicken

6    chicken breasts, boned and halved

Apricot jam

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° oven for 1 hour, uncovered.

Yield : 8 to 12 servings (M)

This entry was posted on Saturday, January 23rd, 2010 at 6:43 pm and is filed under Meat Entrees. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.