Passover: Passover Zucchini-Stuffed Chicken | Submitted By: Leah Perez

8 bone-in chicken breast halves, with skin2 zucchinis, shredded3 cups matzo farfel2 eggs, beaten2 tablespoons chicken bouillon powder1 onion, choppedsalt and pepper to taste1 dash garlic powder1 dash onion powderPreheat 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. Amount Per Serving  Calories: 380 | Total Fat: 7g | Cholesterol: 182mg Powered by ESHA Nutrient Database

Passover Zucchini-Stuffed Chicken

Servings Per Recipe: 8

Amount Per Serving

Calories: 380

Total Fat: 7gCholesterol: 182mgSodium: 673mgTotal Carbs: 23.8g    Dietary Fiber: 0.8gProtein: 52.2g VIEW DETAILED NUTRITION
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