Best Passover Zucchini Stuffed Chicken Recipes

PASSOVER BAKED CHICKEN AND STUFFING

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
• Add matzoh pieces and brown slightly.
• In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
• Spread the stuffing in the bottom of a large greased baking dish.
• Place the chicken on top of the stuffing and brush with melted fat (oil).
• Sprinkle with salt and pepper.
• Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
• Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.

ZUCCHINI STUFFED CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Loosen the skin on each chicken breast to form a pocket, and set aside.
• Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
• Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.