For a special holiday entree, make a savory mixture of shredded zucchini, matzo farfel, eggs, onion, and garlic. Stuff it under the skin of boneless chicken breasts and bake the breasts to juicy perfection.
INGREDIENTS (for 8 servings):
- 8 bone-in chicken breast halves, with skin
- 2 zucchinis, shredded
- 3 cups matzo farfel
- 2 eggs, beaten
- 2 tablespoons chicken bouillon powder
- 1 onion, chopped
- salt and pepper to taste
- 1 dash garlic powder
- 1 dash onion powder
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.