Skip to main content

Charoset Stuffed Chicken Breast

Charoset Stuffed Chicken

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6 PeopleServings


  • 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


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.