Ingredients

The following ingredients have 4 Servings
  • 5 thinly sliced chicken breast cutlets or dark meat chicken cutlets, about 1 pound
  • 2 cups (1-inch) bread cubes
  • 1 1⁄2 teaspoons dried thyme leaves, plus more for finishing
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon pepper
  • 6-8 tablespoons Manischewitz chicken broth
  • 5 thinly sliced cutlets or fillets of chicken, about 1 pound
  • Olive oil, for drizzling

Instruction

  • 1 Preheat oven to 350 ̊F. Lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray. 2 In a medium-sized mixing bowl combine bread cubes, thyme, salt and pepper. Add broth a tablespoon at a time and mix until all bread is moistened. 3 Evenly distribute stuffing amongst cutlets, about 3 tablespoons per cutlet and roll up like a jelly roll. 4 Place rolls seam-side down in prepared pan. 5 Lightly sprinkle with additional thyme and drizzle with olive oil. 6 Bake at 350 ̊F for 25 minutes or until chicken is cooked through and no longer pink inside. As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now