Farfel Stuffed Chicken Breasts

Ingredients:

1 large onion chopped

4 celery stalks chopped

3 Carrots grated

¼ cup olive oil

8 cups matzo farfel (can use gluten free matza farfel)

2 eggs

½ cup chopped parsley

Chicken broth to moisten the stuffing

20 chicken breast halves, boneless, skin on

Saute the vegetables in oil until soft. Mix farfel and eggs. Add the sautéed vegetables and parsley to the farfel. Add chicken broth to moisten until you can form balls of stuffing. Mold each chicken breast over a ball of stuffing. Cover and bake at 350 for an hour.

Mushroom Sauce:

1 pound of mushrooms sliced

3 tbsp oil or margarine 

1 tsp thyme

½  tsp salt

¼ cup white wine

2 cups chicken or vegetable broth

1 TBSP potato starch 

Saute the sliced mushrooms in oil or margarine. Add thyme and salt. While mushrooms are sautéing, dissolve the potato starch in ½ cup of the broth. When mushrooms are nice and soft, add in the white wine, the dissolved potato starch mixture, and the remaining broth. Bring to a simmer and let it simmer until the sauce thickens. 

After the chicken cooks for an hour, uncover it and pour the mushroom sauce over all of the breasts. Cook uncovered for about 20 minutes, until the skin on the chicken turns a nice brown color. Enjoy!