Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Squash-stuffed Capons
Recipe By Elky Friedman
- Cooking and Prep: 1 h 45 m
- Serves: 6
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Contains:
Ingredients (14)
Chicken
Sauce
Start Cooking
Prepare the Stuffing
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Heat oil in a sauté pan over medium heat. Add onions and sauté until translucent, about five to seven minutes.
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Add squash and continue to cook until squash is soft, about 20 minutes. Add garlic, salt, and pepper and remove from heat.
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In a food processor, grind the crackers into fine breadcrumbs. Add to squash mixture and stir to combine. The texture should be thick like stuffing.
Prepare and Bake the Chicken
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Preheat oven to 350 degrees Fahrenheit.
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Slice the chicken on an angle to thin it out into cutlets.
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Lay the cutlet with the skin underneath and place a heaping tablespoon of the squash mixture on top. Roll up and place in a baking pan, seam side down.
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In a small bowl, combine duck sauce, water, soy sauce, mustard, garlic, and pepper. Pour over chicken.
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Bake, uncovered, for one hour.
