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The subtle, herbal flavor of rosemary lends sophistication to this twist on a classic stuffed chicken. I like to prepare this dish both with bone-in chicken and with chicken breasts for two different looks. Outstanding for Yom Tov, or any special day!
8 chicken bottoms
Pereg Garlic Powder, to taste
Gefen Duck Sauce, to coat chicken
Pereg Paprika, to coat
1 large onion, diced
oil, for sautéing
2 medium sweet potatoes, cooked and mashed
1/2 teaspoon Glicks Soy Sauce
1/4 cup challah crumbs
3/4–1 teaspoon dried rosemary, or to taste
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
salt, to taste
black pepper, to taste
In a large frying pan, sauté onion in oil until golden. Remove from heat and add remaining stuffing ingredients. Mix until well combined.
Divide mixture into eight equal portions. Stuff each chicken bottom with one portion of mixture, pulling skin over stuffing.
Place stuffed chicken bottoms into roaster pans. Smear with duck sauce and sprinkle liberally with paprika and additional rosemary if desired. Cover pan tightly with foil and bake for two and a half hours at 350 degrees Fahrenheit (180 degrees Celsius).
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YOu want a different type of bread? I was wondering if breadcrumbs can be substituted
Challah crumbs? What can be substituted for challah crumbs
YOu want a different type of bread?
Actually I was thinking maybe bread crumbs?
Try panko. They are heartier.