Passover Zucchini-Stuffed Chicken

5 Reviews

“Very moist & tasty! A change from just plain chicken pieces!” - by Leah Perez

Ingredients

8 bone-in chicken breast halves, with skin
2 zucchinis, shredded
3 cups matzo farfel
2 eggs, beaten
2 tablespoons chicken bouillon powder
1 onion, chopped
salt and pepper to taste
1 dash garlic powder
1 dash onion powder

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
380 cal
19%

Carbs
23.8 g
8%

Based on a 2,000 calorie diet

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Reviews (5)

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RHONDA G

Jul. 15, 2003

"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"

Lana

Mar. 30, 2007

"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"