I made this dish, originally from Gourmet magazine, for Passover this year. Hello, gorgeous! And where have you been all my life? Scrumptious!
Lebanese matzo-stuffed chicken breasts (modified slightly by me)
1 large onion, chopped
1 red pepper, chopped
6 tablespoons olive oil, divided
2 garlic cloves, chopped
4 cups packaged matzo farfel
1/2 cup shelled pistachios, chopped
1/2 cup golden raisins
1/3 cup chopped flat-leaf parsley
2 large eggs
1 3/4 cups chicken broth, divided
2 teaspoons ground coriander
1 teaspoon hot paprika
3/4 teaspoons groun cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
6 boneless chicken breast halves
1/2 cup dry white wine
1 teaspoon potato starch
Preheat oven to 425 degrees F with racks in upper and lower thirds.
Cook onion and bell pepper in 3 tablespoons oil in 12″ heavy skillet over medium heat, stirring occasionally, til softened and golden, about 15 minutes. Add garlic and cook, stirring frequently, 2 minutes.
While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to a minutes. Drain, pressing gently to extract excess water.
Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Whick together eggs and 3/4 cup broth, then stir into farfel mixture.
Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2 quart shallow baking dish.
Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.
While stuffing bakes, stir together spices with 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Insert a paring knife horizontally into middle of thicker end of each chicken breast half, stopping about 1″ from opposite end, then open incision with your finger to create a 1″ wide pocket. Pack 3 tablespoons stuffing into each pocket. Pat chicken dry and add to spices, tossing to coat.
In large pan, add remaining 3 tablespoons oil and heat over medium-high heat. Sear chicken on each side for about 5 minutes (you may have to do this in batches). Transfer chicken to a roasting pan and roast in upper third of oven until just cooked through, 16 – 20 minutes.
In your searing pan, add the wine and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in 3/4 cup broth. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then cook, whisking, until slightly thickened, about 2 minutes. Strain sauce, season with salt. Transfer chicken to platter and ladle on sauce. Makes 6 servings.