Passover Zucchini-Stuffed Chicken

Flora S.


  • 8 bone-in chicken breast halves with skin
  • 2 zucchinis shredded
  • 3 cups matzo farfel
  • 2 eggs beaten
  • 2 tablespoons chicken bouillon powder
  • 1 onion chopped
  • salt and pepper to taste
  • 1 dash garlic powder
  • 1 dash onion powder


  • Preheat oven to 375 degrees F. 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 for 40 to 50 minutes. Drain off fat and serve.

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