Ingredientsservings 380 cals
- 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.
Per Serving: 380 calories; 7 g fat; 23.8 g carbohydrates; 52.2 g protein; 176 mg cholesterol; 673 mg sodium. Full nutrition
ReviewsRead all reviews 5
I had some trouble finding chicken breasts with skin. But once I did this recipe goes together quick, & is such a nice change from all the other passover high fat stuff! I will make this again!
I made this recipe last year and it was great! Not dry, good texture and a healthier alternative to traditional stuffing. Grating zucchini took some time.
I made this last night for our seder and it turned out better than expected. It was my first time buying kosher chicken, since it was the only chicken at my supermarket with the skin on. A bit o...