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Gefilte Chicken III (M, KLP, TNT)
Source: "Cooking Jewish: 652 Great Recipes from the Rabinowitz Family," by Judy Bart Kancigor
Yield: 10 patties

2 red peppers, sliced in 1/4" rings
1 medium onion, thinly sliced
2 pounds ground chicken or turkey
1 medium onion, finely chopped
1 medium carrot, grated
1/2 cup matzo meal
2 large eggs, beaten
1 tsp. vegetable oil
1 tsp. sugar
1 tsp. kosher (coarse) salt
1/4 tsp. black pepper
1/2 cup cold water

Preheat the oven to 350°F. Grease the bottom of a 13"x9" glass baking dish and spray with nonstick cooking spray.

Arrange 10 red pepper rings so they fit in the prepared baking dish. (Reserve the remainder for another use.) Insert onion rings within the pepper rings.

Mix the remaining ingredients in a bowl. Scoop 1/3 cup of the ground chicken, turn the measuring cup upside down, and tap on the bottom to release it over a pepper ring. Press lightly with a fork to form a round patty. Repeat with the remaining ground chicken. If any is left over, add it to the 10 patties. Bake for 45 minutes. These babies are light in color and don't brown, but they're done when they feel firm to the touch. Serve cold.

Poster's Notes:
These are a little different, because they're baked on pepper and onion rings.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A