Stuffed Chicken
Recipe
Stuffed Chicken
This is one of our family's favorite chicken recipes and is especially good for Rosh Hashana. When I made this for a cooking class, this turned out to be the favorite of all the foods that my wife and I made.
Times
- Prep Time : 10 min
- Cook Time : 45 min
- Ready Time : 55 min
Servings
Ingredients
- 8 Chicken Cutlets Thin is preferable
- 1 pound Kishke
- 2/3 cup Apricot Jam
- 3/4 cup Bread/cornflake crumbs
- Honey
Directions
Preheat oven to 350 degrees. Cut Kishke into eight slices. Roll Kishke in hand to form torpedo form. Wrap thin chicken cutlet around each kishke roll. Coat lightly with apricot jam. Coat with bread crumbs or corn flake crumbs and place on lightly greased baking pan, open side of rolled chicken cutlet face down. Drizzle honey onto chicken and bake for 45 minutes. Drizzle a little more honey on top and serve.
Editor’s Note – This recipe is chosen as a finalist in the chicken recipe contest. A few notes – the kishka should be sliced into 10 pieces at least with 10 chicken cutlets, we found the apricot jelly hard to work with and would suggest duck sauce, a delicious dish.
Photo Courtesy of Katherine Martinelli
Similar Recipes
Tags
Posted in
Uncategorized
Meat , Main , Shabbat , Dinner Tonight , Chicken ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Subscribe
Yummo!!!
sorry, the idea of combining kishke with apricot jam sounds gross to me…
Use Gold’s Duck Sauce. It’s the tastiest!
sounds yummy!!!!!
Wow! Thumbs up from me!
This is delicious–I did a trial run for Rosh Hashonah dinner #2.
PS—I used the apricot jelly but I warmed it up a bit in the microwave to loosen it–I had no problem.
i am going to try the new Gefen Fusion Duck Sauce with it..should be delish
I make a variation of this by filling the boneless chicken breast with kishka then then wrapping it in a square of filo or puff pastry which has been brushed inside with deli mustard. If you do want to achieve a shiny finish to the “package”, melt some apricot or apple jelly and then brush it on. Now, that’s YUMMO!!!!!
I made this a couple of times… Always a hit! I find jam and honey too sweet so use honey mustard or ducksauce instead… Recipe is from Susie Fischbeins book…
Where are you finding or making kishka