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4 skinless boneless thin chicken breasts
For The Stuffing:
For The Sauce:
Make Stuffing:
Make Chicken:
Remove from water, unwrapping carefully.
Make Sauce:
I served it over a bed of rice, spooning the sauce over; it was quite a hit.
Poster's Notes:
I made two changes; I used ground veal, not beef; and I added some brown sugar to the sauce, as I thought it needed a little of that, or honey, to 'meld' the flavors; .. Oh, also, I didn't add any starch, the nuts made it thick enough.
Posted by Judy Graeber
Nutritional Info Per Serving: N/A
1/2 lb. ground veal
1 cup ground almonds
1/2 bunch flat parsley, including stems
1 egg
Grated zest of 1/2 lemon
1/2 small onion
Dash of nutmeg
Ground pepper
1 tablespoon olive oil
1/2 cup orange juice
3 tablespoons lemon juice
1 to 2 tablespoons olive oil
3/4 cup dry white wine
Pinch saffron
1/8 teaspoon turmeric
Combine all ingredients in food processor and process until smooth. Transfer to bowl.
Half fill a large pot with water and bring to boil. Lay the chicken breasts out; layer a "log" of stuffing on breasts; roll them (I had small breasts, so I 'layered' one on top of another) and place the stuffed breasts on sheet of aluminum. Roll it up tightly, twisting ends, and place in boiling water. And poach for about 20 minutes.
Stir all the sauce ingredients into the boiling water, and add chicken breasts. Reduce heat to medium, and cook, for 15 minutes until the sauce thickens. Turning chicken, once. Transfer chicken to platter and pour sauce over.
I just made it this Shabbat for the first time. I served this for lunch, and it was absolutely delicious.