My Chicken Pastrami Rolls are super famous – Hubby and I both get stopped on a regular basis by people telling us they loooove and always make the recipe. So much so that I was inspired to write and develop chicken, turkey, steak and fish rolls for my Roll It Up feature in the JOY of KOSHER with Jamie Geller Magazine. Now I present you with my latest version, Kishka Chicken Rolls, which I first ate years ago at my friend Tzippy’s house.
Store bought kishka generally has added sugar, couple that with the duck sauce and I like to serve this dish with something spicy to balance the plate. My Baked Spicy Sweet Potato Fries add a nice kick.
Kishka Chicken Roll Up
Servings
10 Servings
Ingredients
- 1 1/2 cups Gold’s Duck Sauce
- 2 cups seasoned bread crumbs
- 10 thinly sliced chicken breast cutlets about 2 1/2 pounds
- 1 pound kishka thawed if frozen, sliced into 10 equal pieces
- Cooking Spray
Instructions
- Preheat your oven to 375˚.
- In a shallow bowl, pour Gold’s Duck Sauce.
- Fill a second shallow bowl with seasoned breadcrumbs.
- Working with one cutlet at a time, coat both sides in Gold’s Duck Sauce and then lay in breadcrumbs, gently pressing into the crumbs so they adhere to the cutlet on one side.
- Take one slice of kishka and form into a torpedo shape. Place the kishka on one end of the cutlet and roll up the cutlet around the kishka like you would a jellyroll.
- Place seam side down on a lightly greased baking pan – large enough to hold all the rolls without touching. Repeat with remaining cutlets.
- Spray the rolls with cooking spray.
- Bake at 375˚ for about 25 to 35 minutes.
Yes! We have a few versions of this recipe, they all have some minor differences though.
It’s listed on your website as “Chicken Stuffed with Kishke.”
That’s my recipe that I won with in one of your recipe contests years ago.
love to try these recipes
Amazing!
YAY THANK YOU SOOOOO MUCH!!!!
I LOVE ALL YOUR RECIPES
I freeze these raw all the time, just make sure to fully defrost before baking as the internal temperature of the stuffing has to get high enough to kill any bacteria from the chicken.
I would freeze it raw before baking but not after — will be too dry….
Looks good. Does this freeze well?