Passover Zucchini-Stuffed Chicken recipe

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.