From: Classic Kosher Cooking by Sara Finkel
"An elegant dish. Serve it on that special occasion.
Whole bran gives this recipe a chestnut flavor.
It can be made in the oven or on top of the stove."
6 ea Chicken Breasts
2 ea Garlic Cloves; crushed
1/4 ts Pepper
6 ea Green or Red Pepper rings, for garnish
6 ea Mushroom caps, for garnish
1 lg Onion; diced
1 ea Bay Leaf
1 sm Green Pepper; diced
4 tb Oil
2/3 c Water
2 ts Chicken Soup Powder OR 2 Bouillon Cubes
2 tb Flour, for thickening
1 3/4 c Bread Crumbs
1 c Onions; diced
1 ea Carrot; grated
2 ea Celery Stalks; diced
1/8 ts Pepper
1/8 ts Salt
2 tb Margarine
1/4 c Whole Bran
1/2 c Peas; fresh or frozen
Flatten chicken breasts with a mallet or your palm. Rub with garlic,
pepper and salt. Let stand to absorb flavors while preparing stuffing.
Combine all stuffing ingredients. Place 2 heaped tablespoons of stuffing in
the center of each chicken breast. Wrap
chicken around stuffing and shape into an oval.
In a Dutch oven, or skillet with a cover, saute onion, bay leaf and
green pepper in oil untilonion is tender. Add stuffed breasts, seam
side down, and cook uncovered over medium heat for 15 minutes. Add water
and soup powder or bouillon cubes. Cover and simmer for about
15 more minutes. Thicken gravy by disolving flour in cold water and
stirring into pan until thickened and smooth. Baste breasts 2-3
times. Place a pepper ring and a mushroom cap on top of each breast.
Cover and cook over low heat for an additional 15 minutes.
Roast stuffed breasts, seam side down, uncovered in a preheated 375F
oven for 20 minutes. Top each breast with a pepper ring and a
mushroom cap, and continue roasting for 20-30 minutes. Baste
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