This recipe for Passover stuffed chicken breast is perfect to serve at your Passover Seder. There is something about eating stuffed foods that elevates a good meal into an occasion. The kishka and onions simply melt together and are complimented by the tender chicken and sticky sweet orange marmalade on top. This recipe is quick to put together and so easy to make. What an occasion!
The perfect Passover Seder meal
One of my fondest childhood memories is Passover at my grandmother's house. Every year we would gather for our Passover Seder at her split level house in Skokie, Illinois. We were surrounded by (what seemed, to me, to be) 100 of our closest family members and friends. The main course was always this Passover stuffed chicken breast recipe. I can only hope that I am making my grandmother proud with this post.
A Step by step guide to making this recipe
Time needed: 50 minutes.
Passover Stuffed Chicken Breast step by step.
- Slice the chicken breast
This recipe uses boneless and skinless chicken breast
. Start by taking the chicken breast and running a sharp knife down the middle lengthwise. Do not slice all the way to the end, you want to leave some of the chicken breast connected so that it folds over later in the recipe.
- Lay out to season
Open the chicken breasts and lay them flat being careful not to tear the end you left connected. Season with salt and pepper.
- Place onion and kishka
This is where the "stuffing" happens. Place the kishka on top of one of the ends of each chicken breast and then place an onion slice on top of the kishka. The kishka should still be mostly frozen when you do this and that is ok. This helps it keep its form during the cooking process.
- Close the chicken
Pull the half of the chicken breast that does not have the kishka and onion over the onion. Do your best to tuck any loose ends into the cavity holding the kishka and onion. Do not worry if the folded together chicken seems a little bit loose, it will tighten up as it cooks.
- Top with lettuce
This is the secret step in the recipe that was taught to me by my mother- in- law. Place a lettuce leaf on top of each stuffed chicken breast before cooking. This will do two things: 1. it will actually act as a heat protection layer and keep the chicken breasts moist; and 2. it will act as a form to keep the shape together as it cooks.
- Bake and remove
Bake covered at 375ºF for 35 minutes. Remove and uncover (also remove and discard the lettuce.) Do not be shocked; the chicken breasts will be very white and pale looking, they have not gotten their color yet.
- Top with marmalade or jelly and broil
Put 1 tablespoon of orange marmalade on top of each chicken breast. Spread it around over the top of each chicken breast and place back into the oven uncovered. Broil for 2-5 minutes or until the topping starts to bubble and get sticky.
We like to use apricot jam or orange marmalade but you can feel free to experiment with different flavors of jams, jellies, or preserves. Since the kishka has a savory dense flavor, it makes a good base for almost any sweet topping. Try cherry or blackberry and I think it will be just as good.
Passover stuffed chicken breasts are the perfect food to make now and eat later. The best way to save these another time is to finish the recipe through the initial 35 minute cooking time and then let them cool. Do not top with the jam or jelly before freezing. When you want to serve them, thaw the chicken breasts and then top with the jam or jelly and broil according to the recipe before serving.
You can use chicken breast with the skin still intact. If you do, you should still use the lettuce leaves as they help keep the form of the stuffed chicken breasts together during the cooking process. You may also need to broil for a few minutes longer at the end in order to make sure that the skin crisps up nicely.
Kishka is a side dish that is made up of a mixture of matzo meal, spices, and beef fat. It is stuffed into a casing and baked. After baking, it becomes a dense stuffing with a British pudding like consistency. These days it comes in a plastic casing which is not edible but it used to be stuffed into cow intestines and baked. If you have never tasted kishka before, stop reading and try it now!
There are so many great things to stuff into a chicken breast and kishka is only one of them. If you don't like kishka you can try substituting these delicious foods instead:
-seasoned ground beef
-spinach and margarine (sometimes called chicken Kiev)
More recipes like this one
Passover Stuffed Chicken Breast
- 4 chicken breast boneless, skinless
- 4 2 oz partially thawed slices of kishka
- 1 onion medium
- 4 tablespoon orange marmalade
- 3 romaine lettuce leaves
- Slice the chicken breasts along the length leaving the two halves of the chicken breasts attached at the end.
- Season the insides of the chicken breasts with salt and pepper
- Add the kishka and onion slices to one half of the chicken breast slices.
- Fold the other half of each chicken breast over the onion and kishka. Tuck any loose ends into the cavity.
- Cover the chicken breasts with lettuce leaves and then place into a baking pan which should be covered with foil.
- Bake for 35 minutes at 375ºF.
- Uncover and top each chicken breast with 1 tablespoon of orange marmalade.
- Place back into the oven and broil until the topping bubbles.
- Remove the chicken breasts from the oven and let cool for 3 minutes. These can be served whole or in slices.