Spiced Matzo-Stuffed Chicken Breasts
Spiced Matzo-Stuffed Chicken Breasts is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 425°F with racks in upper and lower thirds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°F with racks in upper and lower thirds.
Cook onion and bell pepper in 3 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
Add garlic and cook, stirring frequently, 2 minutes.
While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to 1 minute.
Drain, pressing gently to extract excess water.
Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Whisk together eggs and 3/4 cup broth, then stir into farfel mixture.
Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2-quart shallow baking dish.
Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
While stuffing bakes, stir together spices with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
Insert a paring knife horizontally into middle of thicker end of each chicken breast half, stopping about 1 inch from opposite end, then open incision with your finger to create a 1-inch-wide pocket.
Pack 3 tablespoons stuffing into each pocket.
Pat chicken dry and add to spices, tossing to coat.
Straddle a large flameproof roasting pan across 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until it shimmers.
Sear chicken, skin side down, until skin is deep golden, about 5 minutes.
Turn chicken over, then roast in upper third of oven until just cooked through, 16 to 20 minutes.
Transfer chicken to a platter and straddle roasting pan across 2 burners, then add wine and deglaze by boiling, stirring and scraping up brown bits, 1 minute.
Stir in 3/4 cup broth.
Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then cook, whisking, until slightly thickened, about 2 minutes.
Strain sauce through a fine-mesh sieve into a measuring cup.
Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat (or use a fat separator).
Season sauce with salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
