Charoset Stuffed Chicken Breast

Name: Charoset Stuffed Chicken Breast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 People
Ingredients: 1 cup of your Charoset leftover; 3.5 oz. bag of roasted chestnuts vacuum packed; Kosher salt; 6 Boneless Chicken Breast, pounded; Fresh ground pepper; 1 tablespoon Silan (date syrup) or honey; 2 tablespoons fresh lemon juice

Author:: Chef Shlomo Schwartz
Publish date:: Apr 7, 2015

Usually we have leftover of charoset after the Seder nights, many choose to schmear it on matzo as a snack. This is a great way to use it in a chicken dish.

35minDuration
25minCook Time
10minPrep Time
6 PeopleServings

Ingredients

1 cup of your Charoset leftover
3.5 oz. bag of roasted chestnuts vacuum packed
Kosher salt
6 Boneless Chicken Breast, pounded
Fresh ground pepper
1 tablespoon Silan (date syrup) or honey
2 tablespoons fresh lemon juice

Preparation

1. Preheat the oven to 350*F.

2. Place the Charuset leftover, chestnuts, lemon juice and a pinch of salt in a food processor, and proses until fully combined.

3. Place the chicken breast on a clean cutting board and season both sides with a sprinkle of salt and pepper.

4. Place 2 tablespoons of the mixture on closest edge of the chicken, and roll. If needed use 2 toothpicks to keep it from opening.

5. Place the chicken breast rolls in a dip baking pan, drizzle some of the charuset juice or Silan over the chicken breast and bake for 25 minutes. Serve immediately.