| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 12 |
sl |
Deboned chicken breasts flattened |
| 12 |
sl |
Well trimmed smoked meat |
| 1/2 |
c |
Ketchup |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Apricot jam |
INSTRUCTIONS
Some more recipes from "The Chicken Every Sunday Cookbook" from the
Tifereth Beth David Jerusalem Adult Players.
Place a piece of smoked meat on each chicken breats & roll. Place
seam side down in a shallow baking dish. Mix together ketchup & mayo
& jam. Pour over chicken. Bake uncovered at 350' for 20-25 minutes.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>
on Jan 03, 1999, converted by MM_Buster v2.0l.
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