Stuffed Chicken Cutlets with Potatoes

Here's a Passover-friendly dish that's not just for Passover.  Enjoy!

Serves - 8 to 10  /  Serving Size - 1 piece of chicken & 1/4 cup potatoes
Preparation Time: 25 minutes
Cooking Time: 45-60 minutes

3 Tblspn vegetable oil
1 small onion, chopped
2 cups Manischewitz Matzo Farfel
Pinch of salt & pepper
1/4 cup fresh cilantro, chopped (reserve 1 Tblspn for garnish)
2 cloves fersh garlic, chopped and divded
1 egg, beaten
3/4 cup Manischewitz Condensed Chicken Broth
1 pound dark meat chicken thigh cutlets [used boneless skinless breasts]
1/4 cup fresh lemon jice
1 lemon sliced into thin circles
2 tomatoes, sliced into thin circles
1 Tblspn extra virgin olive oil
2 large potatoes, sliced into 1/4-inch thick circles

1.  Preheat oven 375ºF.  In a pan, saute onion in vegetable oil until tender but not browned.  Add the Matzo Farfel and toast lightly.  Combine salt, pepper, cilantro, egg, broth, half of the chopped garlic and add to the farfel mixture.  Set aside to cool.

2.  Place the sliced potatoes in a greased 9" x 13" roasting pan to cover entire bottom.  Cut a slit at the thickest part of each chicken thigh with a sharp knife.  Stuff each chicken thigh with some of the stuffing mixture and lay seam down on top of the sliced potatoes.  Rub each chicken piece with the other half of the chopped garlic (then wash hands well) and sprinkle lemon juice over the entire roasting pan.  Then, place a piece of sliced lemon and 2 pieces of tomato on top of each stuffed cutlet.  Lastly, drizzle with a little olive oil and top off with a sprinkle of salt and pepper.

3.  Bake for 45 minutes to 1 hour or until chicken is no longer pink inside.  Garnish with remaining fresh cilantro and serve.

After running a Nutrition analysis, here are the Nutrition Facts:
Calories - 251                               Sodium - 109mg
   Calories from Fat - 85                Total Carbs - 25.g   w/net Carbs - 22.1g
Total Fat - 9.5g                                  Dietary Fiber - 2.9g
   Saturated Fat - 2.1g                        Sugar - 2.3g
   Trans Fat - 0g                             Protein - 17.0g
Cholesterol - 59mg

Source : Recipe on the Manischewitz Matzo Farfel container

Review/Suggestions:

• Because we aren't big fans of dark chicken meat, I used boneless skinless chicken breasts.
• If you can't find the Matzo Farfel, you can take regular matzo and break them into small pieces (about the size you use for stuffing).
• Using a medium-sized bowl to mix the Matzo farfel mixture and the rest of the stuffing ingredients makes it easier to thoroughly combine instead of mixing it all in the pan.
• Ok, using the dark meat would have given this a bit more flavor, but still the stuffing was pretty bland.  Next time I would add a few more herbs - Rosemary, Thyme, maybe some Oregano and definitely sprinkled some dill over the chicken.
• Also, use more liquid than what it calls for as the chicken & stuffing together were a little on the dry side.  When I reheated this for a friend, I decided to spoon some more broth over the stuffing and chicken - made all the difference in the world.