Zucchini-Stuffed Jewish Chicken

    1 hour

    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.

    14 people made this

    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

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C. Grease a roasting tray or large baking dish.
    2. Place matzo meal in a bowl and cover with hot water for 3 or 4 minutes until soft. Drain and squeeze out water.
    3. In a medium mixing bowl, combine zucchini, matzo meal, eggs, onion, salt and pepper.
    4. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on baking tray.
    5. Bake for 40 to 50 minutes. Drain off any fat and serve.

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    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