Preparation Time :30 min
Cooking Time :40 min
- 1 large onion, chopped fine
- 1 red bell pepper, chopped fine
- 6 tbsp Empire Kosher Rendered Chicken Fat, divided
- 2 garlic cloves, minced
- 4 cups Passover matzo farfel
- 1 bosc pear, diced
- ½ cup dried cherries
- ½ cup chopped pecans or pistachios
- Salt and pepper
- 2 eggs
- 1 ½ cup Passover chicken broth, divided
- 6 Boneless Skinless Chicken Breasts
- ½ tsp cayenne pepper
- 1 tsp cinnamon
- ¾ cup white wine
- ¼ cup water
- 1 tsp potato starch
- Preheat oven to 425°F.
- In a large skillet, sauté onion and pepper until golden brown in 3 tablespoons of the chicken fat, about 12 minutes.
- Add garlic and stir, sauté another minute.
- Rinse matzo farfel in a strainer under warm water until softened, about 1 minute. Allow it to drain, squeezing out excess water.
- Add the pears, cherries, nuts, salt and pepper to the skillet and stir.
- Add farfel to the skillet.
- In a separate bowl, whisk the eggs and 1 cup broth together. Add to stuffing mixture in skillet.
- Set aside 1 ½ cups of stuffing.
- Oil a baking dish and fill with remaining stuffing. Bake stuffing for 30 minutes until golden brown.
Chicken breasts (Must be prepared before glaze is made)
- Split the chicken breasts open, horizontally, stopping about 1 inch from the narrow end.
- Spread the pocket open and stuff the breast with 2 tablespoons of stuffing.
- Sprinkle breasts with cayenne pepper, cinnamon, salt, and pepper.
- Using the skillet again, heat remaining chicken fat on medium high. Add the stuffed breasts and sear on one side about 5 minutes.
- Transfer chicken breasts to a shallow roasting pan, so that the uncooked side is on top.
- Add wine to the skillet and deglaze the pan by boiling, scraping up brown bits (called fond, which is full of flavor!)
- Stir in remaining ½ cup broth.
- In a cup, add ¼ cup water and potato starch, stirring to dissolve. Add to skillet and cook.
- Reduce heat, cooking until sauce thickens.
- Strain sauce through a fine sieve. Allow sauce to sit until the fat rises to the top.
- Skim off fat and discard. Taste sauce and adjust with salt and pepper.
- Drizzle glaze over chicken breasts.
- Roast at 425°F for 20 minutes until cooked through.