This is one of our family's favorite chicken recipes and is especially good for Rosh Hashana. When I made this for a cooking class, this turned out to be the favorite of all the foods that my wife and I made.
If you want to make your own kishke try our recipe here.
- Cook Time
- Prep Time
- 8 chicken cutlets, cut or pounded thin
- 1 pound kishke
- ⅔ cup apricot jam
- ¾ cup cornflake crumbs
Preheat oven to 350°F.
1. Cut Kishke into eight slices. Roll Kishke in hand to form a torpedo. Wrap thin chicken cutlet around each kishke roll. Coat lightly with apricot jam.
2. Coat withcorn flake crumbs and place on lightly greased baking pan, open side of rolled chicken cutlet face down. Drizzle honey onto chicken and bake for 45 minutes.
3. Drizzle a little more honey on top and serve.
Editor's Note - This recipe is chosen as a finalist in the chicken recipe contest. A few notes - the kishka should be sliced into 10 pieces at least with 10 chicken cutlets, we found the apricot jelly hard to work with and would suggest duck sauce, a delicious dish.
Photo Courtesy of Katherine Martinelli