Glazed Matzo-Stuffed Chicken Breasts

Glazed Matzo-Stuffed Chicken Breasts


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These chicken breasts are stuffed with matzo, cherries, pears, and nuts for a sweet and crunchy filling that is sure to please your guests. Serve them with a side of green beans and extra stuffing.

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Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

6 servings


  • 1 large onion, chopped fine
  • 1 red bell pepper, chopped fine
  • 6 Tbs. rendered chicken fat, divided
  • 2 clove garlic, minced
  • 4 C. matzo farfel
  • 1 bosc pear, diced
  • 1/2 C. dried cherries
  • 1/2 C. pecans, chopped
  • salt and pepper
  • 2 eggs
  • 1 1/2 C. chicken broth, divided
  • 6 boneless, skinless chicken breasts
  • 1/2 tsp. cayenne pepper
  • 1 tsp. cinnamon
  • 3/4 C. whit wine
  • 1/4 C. water
  • 1 tsp. potato starch

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To make the stuffing, preheat the oven to 425 degrees. In a skillet, cook the onion and pepper in 3 Tbs, chicken fat until the vegetables are golden brown, about 12 minutes. Add the garlic and saute for another minute. Rinse the farfel under warm water in a strainer for 1 minute, or until soft, then allow it to drain and squeeze out any excess water. Add the pears, cherries, nuts, salt, and pepper to the skillet and stir. Mix in the farfel. In another bowl, combine the eggs and 1 C. broth, then add it to the skillet. Set aside 1 1/2 C. stuffing. Pour the rest of the skillet into a greased baking dish and bake for 30 minutes, or until golden brown.

Prepare the chicken breasts by cutting them open horizontally, stopping 1 in. from the narrowest end. Spread it open and stiff it with 2 Tbs. stuffing. Sprinkle the breasts with cayenne pepper, cinnamon, salt, and pepper. Using a skillet, heat the remaining fat over medium high heat and sear the chicken on one side for about 5 minutes. Transfer the chicken breasts to a shallow roasting pan, uncooked side up.

Create the glaze by adding wine to the skillet from the chicken. Deglaze it by bringing it to a boil and scraping up the brown bits. Add in 1/2 C. broth and stir. In a cup, mix together 1/4 C. water and the potato starch until the starch dissolves. Add it to the skillet and cook. Reduce the heat and cook until the sauce thickens. Strain the sauce through a fine sieve, then allow it to sit until until the fat rises to the top. Skim off the fat and discard. Taste and add salt and pepper, if desired. Drizzle the glaze over the chicken breasts.

Roast the chicken at 425 fro 20 minutes, or until the chicken is cooked through.

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