Recipe - Passover Stuffed Boneless Chicken Breast With Apricot Jam

STUFFING
1 cup Boiling water; (or One half cup
water &
; One half cup chicken
; broth)
3 cup Matzeh farfel
1 md Onion; chopped
One half Green pepper; chopped
3 Ribs celery; chopped fine
1 tablespoon KosherforPassover oil
Salt & freshly ground Pepper
to taste
3 lg Eggs

CHICKEN
6 Chicken breasts; boned and
halved
Apricot Jam

1) To make the stuffing, pour the boiling water over the farfel and wait
until all the water is absorbed. Allow to cool.

2) meanwhile, saute 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.

3) Hold each breast in one hand (skin towards the palm) and spoon about 3
tablespoons of stuffing on top. Pull the skin around the stuffing and use a
toothpick to fasten the breast closed.

4) Place openside down in a greased ovenproof pan and place a teaspoon of
apricot jam on the top of each roll.

5) Bake in a preheated oven at 350 degrees for 1 hour, uncovered.

Yield: 8 12