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Passover Stuffed Boneless Chicken Breast With Apricot Jam

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Gma5 1 Servings

INGREDIENTS

1 c Boiling water, or 1/2 cup
water &
1/2 cup chicken
broth
3 c Matzeh farfel
1 Onion, chopped
1/2 Green pepper, chopped
3 Ribs celery, chopped fine
1 T Kosher-for-Passover oil
Salt & freshly ground Pepper
to taste
3 Eggs
6 Chicken breasts, boned and
halved
Apricot Jam

INSTRUCTIONS

To make the stuffing, pour the boiling water over the farfel and wait
until all the water is absorbed. Allow to cool. 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. 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. Place open-side down in a greased ovenproof pan  and
place a teaspoon of apricot jam on the top of each roll. 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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1109
Calories From Fat: 332
Total Fat: 36.3g
Cholesterol: 850.4mg
Sodium: 5614.8mg
Potassium: 2820.4mg
Carbohydrates: 21.1g
Fiber: 3.1g
Sugar: 11.8g
Protein: 161.3g


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