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Apricot-Glazed
Stuffed Chicken Breasts
This dish has made regular appearances
at my seder dinners for the last several years, and is also a
favorite thing to make even when it's not Passover just because
it's so good (and a great way to use up the extra matzo after Passover
is over!) Stuff with the Incredible
Matzo Farfel Stuffing, a recipe
for which is included on this site in a quantity enough to also
leave you enough to serve as an accompanying side dish.
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Preheat oven to 350 degrees.
Lay out chicken breasts in a glass baking dish.
Spoon about 3 tablespoons of stuffing on top. Fold the chicken
breast in half around the stuffing and use a toothpick to fasten
the breast closed.
Mix chicken broth and apricot jam in a measuring
cup. Pour over chicken.
Bake uncovered in oven at 350 degrees for around
45 minutes-1 hour. I often make extra stuffing as a side dish,
then put some of the extra stuffing into pan to bake for the last
10-15 minutes to let it soak in the juices and get browned. Test
chicken for doneness before serving, by slicing into largest breast
with a knife to be sure that meat is white, not pink.

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Ingredients
8 boneless, skinless chicken breasts
1 cup chicken broth
1 jar (10 oz.) apricot jam (I prefer using organic, all fruit,
no sugar added)
Matzo
Farfel Stuffing

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