Passover Stuffed Boneless Chicken Breast with Apricot Jam

Stuffing:

1 cup boiling water or 1/2 cup water and 1/2 cup chicken broth

3 cups matzah farfel

1 medium onion, chopped

1/2 green pepper, chopped

3 ribs celery, chopped fine

1 tablespoon Passover oil

Salt and freshly ground pepper to taste

3 large eggs, beaten

6 chicken breasts, boned and halved

Apricot jam

For stuffing, pour boiling water over farfel and wait until all the water is absorbed. Allow to cool.

Meanwhile, saute onion, green pepper and celery in oil over medium heat until onion is soft. Mix together salt, pepper and eggs. Set aside while preparing chicken breasts.

Hold each breast half in one hand, skin toward palm, and spoon about 3 tablespoons of stuffing on top. Pull skin up around stuffing and use a toothpick to fasten breast closed. Place open side down in a greased ovenproof pan and put 1 teaspoon apricot jam on top of each roll.

Bake in a preheated 350-degree oven for 1 hour, uncovered.

Yields 8 to 12 servings.

From 'Jewish Cooking in America'