Passover Zucchini-Stuffed Chicken recipe

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Ingredients

8 bone-in chicken breast halves, with skin
2 zucchinis, shredded
3 cups matzo farfel
2 eggs, beaten
2 tablespoons chicken bouillon powder
1 onion, chopped
salt and pepper to taste
1 dash garlic powder
1 dash onion powder

Nutrition Info

379.8 calories
carbohydrate: 23.8 g
cholesterol: 175.5 mg
fat: 7 g
fiber: 0.8 g
protein: 52.2 g
saturatedFat: 2 g
servingSize: -
sodium: 673.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.

  2. Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.

  3. In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.

  4. Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.

Recipe Yield

8 servings

Recipe Note

Very moist and tasty! A nice change from just plain chicken pieces!

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