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Chicken Breasts, Stuffed w/Charoset (M, KLP, TNT)
Source: Adapted from a recipe in an old cooking magazine
Serves: 2

2 tbsp. margarine
2 boneless, skinless chicken breasts
1/2 cup charoset (click here for recipes)
1 tbsp. matzo meal
1 cup apple juice
Salt and pepper
1 tbsp. potato starch

Preheat oven to 350°F.

While the oven warms, place 2 tbsp. of margarine in a 8"x8" pan in the oven to melt.

Flatten 2 boneless, skinless chicken breasts to 1/4".

Mix 1/2 cup charoset with 1 tbsp. matzo meal and 2 tbsp. apple juice. Stuff breasts and secure with toothpicks.

Roll the bundles in the melted fat and sprinkle with salt and pepper. Surround with 1/2 cup apple juice and bake for 25 to 30 minutes.

Put pan drippings in saucepan and heat. Slowly add 1 tbsp. potato starch mixed with a little apple juice to dissolve. Heat until thickened. Serve over breasts after removing toothpicks.

Poster's Notes:
Since we always have so much extra charoset, I am always looking for ways to use it. I borrowed the idea from one of my cooking magazines and improvised.

Posted by Ellen Slaughter

Nutritional Info Per Serving: N/A