Zucchini-Stuffed Jewish Chicken
This is a great main dish for Passover but it's also just good any time. Chicken breasts are stuffed with a mix of matzo, zucchini and onion.
Ingredients
Serves: 8
- 200g matzo meal
- 2 zucchini, grated
- 2 eggs, beaten
- 1 onion, chopped
- salt and freshly pepper to taste
- 8 bone-in chicken breasts, with skin
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat oven to 190 degrees C. Grease a roasting tray or large baking dish.
- Place matzo meal in a bowl and cover with hot water for 3 or 4 minutes until soft. Drain and squeeze out water.
- In a medium mixing bowl, combine zucchini, matzo meal, eggs, onion, salt and pepper.
- Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on baking tray.
- Bake for 40 to 50 minutes. Drain off any fat and serve.
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Reviews and Ratings
Global Ratings:
(12)
Reviews in English (9)
This was good, but I had to cook it much longer than it said. It needs to cook about 15-20 minutes longer. Very easy to make. I think if I made it again I would add more spices to kick up the flavour. My husband who doesn't like anything spicy loved it, though. For what that's worth. - 08 Oct 2008
I made this recipe last year and it was great! Not dry, good texture and a healthier alternative to traditional stuffing. Grating zucchini took some time. - 08 Oct 2008
This was really good! Something different during passover... - 08 Oct 2008
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