Please enter the email you’re using for this account.
Move over, jelly hamantaschen; we have a new and improved version in town!
Yield: 48 hamantaschen
3 chicken breasts, trimmed and cleaned
water
1 teaspoon chicken soup mix
12 ounces Gefen BBQ Sauce
2 packages mini pizza dough rounds
1 egg, beaten
In a pot, place chicken breast and chicken soup mix. Add water to cover the chicken by about two inches. Cover the pot and cook on a medium-low flame for one hour.
Once soft, shred chicken using two forks. Mix in the barbecue sauce, reserving a small amount for drizzling.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Spoon a tablespoon of shredded chicken onto the center of each pizza dough round. Pinch the corners to a form a hamantasch shape. Lay on the baking sheet and brush with egg. Bake for 10–15 minutes or until golden.
Drizzle with barbecue sauce.
Photography and Styling by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
just wondering if these freeze well? if so, before or after baking? tnx