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Chicken breasts with almond stuffing

4 servings

70 minutes

The recipe is taken from the book "Cuisines of the world. Jewish cuisine.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

610.3

kcal

57.3g

grams

26.6g

grams

35.6g

grams

Ingredients

4servings

Carrot

2

pc

Onion

3

head

Celery stalk

2

pc

Vegetable oil

2

tbsp

Peeled almonds

100

g

Chicken broth

1.5

glass

Salt

to taste

Ground black pepper

to taste

Coarsely ground matzah

100

g

Chicken fillet

4

pc

Cooking steps

1
Peel the carrot and onion, and chop them finely.
Required ingredients:
1. Carrot: 2 pieces
2. Onion: 3 heads

2
Wash the celery stalks, remove the tough fibers, and slice thinly.
Required ingredients:
1. Celery stalk: 2 pieces

3
Heat vegetable oil in a pan.
Required ingredients:
1. Vegetable oil: 2 tablespoons

4
Stirring, roast the almonds in it for 2-3 minutes, then remove from the pan and set aside.
Required ingredients:
1. Peeled almonds: 100 g

5
Fry the carrots, onions, and celery in the same oil for 5–7 minutes.
Required ingredients:
1. Carrot: 2 pieces
2. Onion: 3 heads
3. Celery stalk: 2 pieces

6
Pour half of the broth into the pan, season with salt and pepper to taste, and simmer on high heat until the vegetables are soft for about 15 minutes.
Required ingredients:
1. Chicken broth: 1.5 glass
2. Salt: to taste
3. Ground black pepper: to taste

7
Add the matzo and toasted almonds to the pan and mix.
Required ingredients:
1. Coarsely ground matzah: 100 g
2. Peeled almonds: 100 g

8
Rinse the chicken breasts, dry them, remove the skin from one side but not completely to create 'pockets'.
Required ingredients:
1. Chicken fillet: 4 pieces

9
Fill them with the filling from the pan, spread the skin, and press tightly.
Required ingredients:
1. Chicken fillet: 4 pieces

10
Place the stuffed chicken breasts on a baking sheet with the filling side up and bake in an oven preheated to 200–210 degrees for about 25 minutes until golden brown.
Required ingredients:
1. Chicken fillet: 4 pieces

11
Transfer the cooked breasts to a separate dish and keep them warm.

12
Pour the remaining broth into the baking tray and mix it with the juice released during roasting.
Required ingredients:
1. Chicken broth: 1.5 glass

13
Pour the liquid from the tray into a pot and bring to a boil.
Required ingredients:
1. Chicken broth: 1.5 glass

14
Serve the chicken breasts with hot sauce.
Required ingredients:
1. Chicken broth: 1.5 glass

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