Passover Zucchini-Stuffed Chicken

Passover Zucchini-Stuffed Chicken

5

"Very moist and tasty! A nice change from just plain chicken pieces!"

Ingredients

{{adjustedServings}} servings 380 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 52.2 g
  • 104%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
  2. Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
  3. In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
  4. Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.
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Reviews

5
  1. 8 Ratings

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I had some trouble finding chicken breasts with skin. But once I did this recipe goes together quick, & is such a nice change from all the other passover high fat stuff! I will make this again!

I made this recipe last year and it was great! Not dry, good texture and a healthier alternative to traditional stuffing. Grating zucchini took some time.

This was really good! Something different during passover...