Passover Zucchini-Stuffed Chicken5 Reviews
“Very moist & tasty! A change from just plain chicken pieces!” - by Leah Perez
Original recipe yields 8 servings
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
- Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
- 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.
- Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.
Amount Per Serving (8 total)
- 380 cal
- 7 g
- 23.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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!..." See more"
"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...." See more"
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