Kishka-Stuffed Chicken

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6 boneless, skinless chicken breast halves
1 kishka defrosted, all casings removed
1/3 cup apricot preserves
1 cup corn flake crumbs
1. Preheat oven to 350
2. Place each chicken breast between 2 sheets of waxed paper or parchment paper. Using a rolling pin or meat pounder, pound to an even 1/4'' thickness
3. Cut a 1-inch slice of kishka. Roll it into a log and place into the center of a flattened cutlet. Repeat with the remaining 5 chicken breasts. You may have leftover kishka. Roll the cutlets around the kishka, tucking in the ends
4. Pour the corn flake crumbs into a bowl or plate
5. Brush each chicken with apricot preserves and dip into corn flake crumbs, coating all sides. Place the chicken rolls, seam-side downm into a baking pan
6. Lightly drizzle each roll with honey
6 servings
Dish   Main DishMain Ingredient   Chicken
Prep Time   less than 15 minutesCooking Time   15 to 30 minutes

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