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Stuffed Chicken


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Stuffed Chicken


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176 Ratings176 Ratings176 Ratings176 Ratings176 Ratings (176 Ratings)
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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.


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min


8 Servings


  • 8 Chicken Cutlets Thin is preferable
  • 1 pound Kishke
  • 2/3 cup Apricot Jam
  • 3/4 cup Bread/cornflake crumbs
  • Honey


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





13 Responses to Stuffed Chicken

  1. Yummo!!!

  2. avatar says: Shosh

    sorry, the idea of combining kishke with apricot jam sounds gross to me…

  3. avatar says: Michael

    Use Gold’s Duck Sauce. It’s the tastiest!

  4. sounds yummy!!!!!

  5. Wow! Thumbs up from me! :)

  6. avatar says: Marcia

    This is delicious–I did a trial run for Rosh Hashonah dinner #2.

  7. avatar says: Marcia

    PS—I used the apricot jelly but I warmed it up a bit in the microwave to loosen it–I had no problem.

  8. avatar says: fran

    i am going to try the new Gefen Fusion Duck Sauce with it..should be delish

  9. 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!!!!!

  10. avatar says: SB

    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…

  11. avatar says: mybobba

    Where are you finding or making kishka

  12. Where do you get ready made kishe in Israel?

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