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Rosh Hashanah


Submitted by Carin Ogilvie, Baltimore, MD

Eileen Goltz is a food writer and host of Slice of Life on NPR. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website:


8 skinless, boneless chicken breasts
1/4-cup maple syrup (use the real stuff, not the fake stuff)
2 cups chopped pecans
1/4 cup and 2 tablespoons flour
2 teaspoons salt
1/4-cup butter or margarine
2 tablespoons oil


In a bowl combine the pecans, flour, and salt. Brush the chicken breasts on both sides with maple syrup and then roll (coat) the chicken breasts with the flour/nut mixture.

In a large skillet melt the butter and oil. Cook the chicken is browned on both sides 7 to 8 minutes each side. Serves 8.


Recipe: Kosher, poultry, Rosh Hashana, chicken

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