Please enter the email you’re using for this account.
Kids love these and they’re a great replacement for deli roll if you would like to avoid using dough.
3 whole chicken breasts
approximately 12 to 15 narrow slices pastrami
1/2 cup Heaven & Earth Ketchup
1/2 cup Gefen Mayonnaise
1/2 cup Tuscanini Apricot Jam
Slice chicken breasts into approximately 12–15 thin, flattened strips. (A meat mallet can help you pound the cutlets.)
Lay one slice of pastrami on each flattened chicken strip. Roll up jelly-roll fashion and fasten with a toothpick. Place all the chicken rolls into a pan.
Combine ketchup, mayonnaise, and apricot jam in a bowl. Pour sauce over cutlets.
Bake, covered, for one hour.
Preheat oven to 350 degrees Fahrenheit.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
How Would You
Rate this recipe?
Please log in to rate
I keep making this!! it’s so simple, so tasty, and chicken is so moist too! I use the thin shnitzel cutlets!
Love a moist chicken dish and the thin cutlets save a step in cutting up regular cutlets.
Schntizel Can you use pre cut and pounded schnitzels for this?
Yes, I don’t see why not.
how can i keep this hot on a hotplate without burning it?
Can I serve this cold and slice before serving or does it have to be warm?
It’s up to you and your family’s preference!
It fell apart My chicken roll-ups unfolded, but when life gives you unfolded roll-ups,you make pastrami topped shnitzel
use a toothpick, shouldn’t unroll!
Super yummy and Fast I tried this for the first seder and it was super yummy! I tied the chicken rolls with butcher string and it all held together beautifully. I also seasoned the chicken with some consomme and butchers pepper. The chicken was a bit on the dryish side (but so tasty!) So next time I will brown the rolls on the frying pan before putting into the oven. Thank you so much for sharing!