KosherEye
<<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> Salute the USA <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>> Carolina Plantation Stone Ground Grits <<< o >>> Cheese Grits <<< o >>> Cooking and Baking Substitutions <<< o >>> Whoopie Pies By The Piping Gourmets <<< o >>>

Rosh Hashanah Recipes



Bookmark and Share
PDF Print E-mail

Apple-Stuffed Chicken Cutlets
by Gil Marks

KosherEye.com

This is a variation of Gil's Spinach-Stuffed Chicken Breasts

Ingredients

2 tablespoons vegetable or olive oil
2 cups shredded or chopped peeled and cored apples, such as Granny Smith
1 medium yellow onion, chopped, about 4 ounces
2 stalks celery, peeled (optional)
½ cup bread crumbs or matzo meal
2 tablespoons orange juice
1½ teaspoons grated fresh orange zest
¼ teaspoon dry sage
1 teaspoon salt
Dash of ground black pepper
Melted margarine

Directions

Heat the oil in a medium skillet over medium heat. Add the apples, onion, and, if using, celery --and sauté until soft (about 10 minutes). Mix in the bread crumbs, orange juice, and seasonings.

Refer to the original recipe for Spinach-Stuffed Chicken Breasts  for filling and rolling instructions for this variation.

Notes

Recipe: Kosher, poultry, Rosh Hashana


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss