Chicken breasts with almond stuffing
4 servings
70 minutes
The recipe is taken from the book "Cuisines of the world. Jewish cuisine.
1
Peel the carrot and onion, and chop them finely.
- Carrot: 2 pieces
- Onion: 3 heads
2
Wash the celery stalks, remove the tough fibers, and slice thinly.
- Celery stalk: 2 pieces
3
Heat vegetable oil in a pan.
- Vegetable oil: 2 tablespoons
4
Stirring, roast the almonds in it for 2-3 minutes, then remove from the pan and set aside.
- Blanched almonds: 100 g
5
Fry the carrots, onions, and celery in the same oil for 5–7 minutes.
- Carrot: 2 pieces
- Onion: 3 heads
- 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.
- Chicken broth: 1.5 glass
- Salt: to taste
- Ground black pepper: to taste
7
Add the matzo and toasted almonds to the pan and mix.
- Coarse matzo meal: 100 g
- Blanched almonds: 100 g
8
Rinse the chicken breasts, dry them, remove the skin from one side but not completely to create 'pockets'.
- Chicken breast fillet: 4 pieces
9
Fill them with the filling from the pan, spread the skin, and press tightly.
- Chicken breast 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.
- Chicken breast 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.
- Chicken broth: 1.5 glass
13
Pour the liquid from the tray into a pot and bring to a boil.
- Chicken broth: 1.5 glass
14
Serve the chicken breasts with hot sauce.
- Chicken broth: 1.5 glass
