| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Whole skinless & boneless chicken breasts |
| 1/2 |
lb |
Pastrami |
| 1 |
pk |
Kineret precut puff pastry dough |
| 1 |
|
Jar duck sauce |
INSTRUCTIONS
SOURCE: "Our Best", H.O.C. sisterhood, South Bend, Indiana
Cut chicken breasts into three equally sized pieces. Marinate chicken in
duck sauce if desired. Wrap equal amounts or pastrami around each piece of
chicken. Place one piece of pastrami wrapped chicken in the center of each
piece of pastry dough. Fold over each corner of the dough so the chicken is
completely covered by the dough. Brush duck sauce over the top of each
knish. Bake on a cookie sheet at 400 degrees for 25 minutes.
Option: Many small knishes can be made and served as appetizers. Cut dough
into pieces and cut chicken into the same number of smaller pieces.
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 11, 99, converted by MM_Buster
v2.0l.
A Message from our Provider:
“Forbidden fruits create many jams”