Title: Passover Stuffed Boneless Chicken Breast with Apricot Jam
Categories: Gma5
Yield: 1 servings

----------------------------------STUFFING----------------------------------
1 c Boiling water; (or 1/2 cup
-water &
; 1/2 cup chicken
; broth)
3 c Matzeh farfel
1 md Onion; chopped
1/2 Green pepper; chopped
3 Ribs celery; chopped fine
1 tb Kosher-for-Passover 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 open-side down in a greased ovenproof pan and place a teaspoon of
apricot jam on the top of each roll.

5) Bake in a pre-heated oven at 350 degrees for 1 hour, uncovered.

Yield: 8 - 12 servings

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.