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1 large onion, chopped
1/2 pound mushrooms, thinly sliced
3/4 cup peas
3 carrots, grated
2 slices bread, soaked and squeezed
1/4 teaspoon salt
1 pound chicken cutlets
1 cube boullion
2 cups water
1 tablespoon flour
Saute onions. Add remaining vegetables and stir-fry over medium heat until tender.
Set aside a 1/2 cup of vegetable mixture. To remaining mixture, add bread and salt and mix well.
Spoon vegetable mixture onto center of each chicken breast. Fold edges toward center and fasten with tooth pick.
Preheat 10″ skillet with oil. Lightly brown filled chicken cutlets on all sides.
Add bullion cube and 1 cup water. Cook, covered, for 1 hour, over low heat. Remove cutlets from pan and discard toothpicks.
Dissolve flour in 1 cup water and add to pot. Cook until sauce thickens (5-7 minutes).
Pour sauce over cutlets. Serve with reserved vegetables.
Photography and styling by Peri Photography
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