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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
| CHICKEN BREASTS WITH BURNT ALMOND STUFFING |
Bread crumbs are often used in stuffing, but this one is made from crunchy
vegetables and matzo meal, so it is suitable for Passover.
Ingredients:
Serves 4
4 fat spring onions
2 carrots
2 celery stick
2 tbsp oil
4 tbsp flaked almonds
1 1/4 cups chicken stock or 1 kosher chicken stock cube and boiling water
6 tbsp medium-ground matzo meal
4 chicken breasts with skin
salt and ground black pepper
dill sprigs to garnish
mixed salad, to serve
Cooking Instructions:
1.) Preheat the oven to 375 F. Slice the onions and chop the carrots and celery
sticks into small pieces. Heat the oil in a frying pan and saute the almonds until
they are light brown. Remove with a slotted spoon and then saute the chopped
vegetables over medium heat for a few minutes.
2.) Add the seasoning, and pour in half of the stock. Cook over high heat until
the liquid is slightly reduced and the vegetables are just moist. Mix in the matzo
meal and the almonds.
3.) Ease the skin off the chicken breasts on one side and press some of the
stuffing underneath each one. Press the skin back over the stuffing and slash
the skin to stop it curling up. Arrange the breasts in a roasting tin.
4.) Roast the chicken breasts, skin side up, for about 20-30 minutes or until the
meat is tender and white. The skin should be crisp and brown.
5.) Keep the chicken warm while you make the gravy. Pour the remaining stock
into the roasting tin and over medium heat stir in any chicken juices or bits of
stuffing. Bring to the boil and then strain into a jug. Serve with a mixed salad
and garnish with a dill sprig.
vegetables and matzo meal, so it is suitable for Passover.
Ingredients:
Serves 4
4 fat spring onions
2 carrots
2 celery stick
2 tbsp oil
4 tbsp flaked almonds
1 1/4 cups chicken stock or 1 kosher chicken stock cube and boiling water
6 tbsp medium-ground matzo meal
4 chicken breasts with skin
salt and ground black pepper
dill sprigs to garnish
mixed salad, to serve
Cooking Instructions:
1.) Preheat the oven to 375 F. Slice the onions and chop the carrots and celery
sticks into small pieces. Heat the oil in a frying pan and saute the almonds until
they are light brown. Remove with a slotted spoon and then saute the chopped
vegetables over medium heat for a few minutes.
2.) Add the seasoning, and pour in half of the stock. Cook over high heat until
the liquid is slightly reduced and the vegetables are just moist. Mix in the matzo
meal and the almonds.
3.) Ease the skin off the chicken breasts on one side and press some of the
stuffing underneath each one. Press the skin back over the stuffing and slash
the skin to stop it curling up. Arrange the breasts in a roasting tin.
4.) Roast the chicken breasts, skin side up, for about 20-30 minutes or until the
meat is tender and white. The skin should be crisp and brown.
5.) Keep the chicken warm while you make the gravy. Pour the remaining stock
into the roasting tin and over medium heat stir in any chicken juices or bits of
stuffing. Bring to the boil and then strain into a jug. Serve with a mixed salad
and garnish with a dill sprig.
