Name: Charoset Stuffed Chicken Breast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Charoset Stuffed Chicken Breast

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.

Charoset Stuffed Chicken Breast

Prep Time 10

Cook Time 25

Total Time 35

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Servings

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

Instructions

Preheat the oven to 350*F.
Place the Charuset leftover, chestnuts, lemon juice and a pinch of salt in a food processor, and proses until fully combined.
Place the chicken breast on a clean cutting board and season both sides with a sprinkle of salt and pepper.
Place 2 tablespoons of the mixture on closest edge of the chicken, and roll. If needed use 2 toothpicks to keep it from opening.
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.