Preheat oven to 350°F. 

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. 

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. 

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