Ingredients:
- 6 boneless, skinless chicken breast halves
- 1 kishka, defrosted, all casings removed
- ½ cup apricot preserves
- 1 cup corn flake crumbs
- honey
Preparation
Preheat oven to 350 degrees F.
Place each chicken breast between 2 sheets of waxed paper or parchment p, I/ 11 1 Using a rolling pin or meat pounder, pound to an even ¼-inch thickness. Cut a 1-inch slice of kishka. Roll it into a log and place into the center of a cutlet. Repeat with the remaining 5 chicken breasts. You may have leftover kishka. Roll the cutlets around the kishka, tucking in the ends.
Pour the cornflake crumbs into a plate or bowl.
Brush each chicken roll with apricot preserves and dip into cornflake, coating all sides. Place the chicken rolls, seam-side-down, into a baking pan. Lightly drizzle each roll with honey. Bake, uncovered, for 30 minutes. Allow to stand for 1o minutes. Lightly add more honey. Serve whole or sliced .
Status: Meat
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings
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Recipe by Susie Fishbein