Stuffed Chicken with Kishka

Joy of Kosher - J Kessler
This recipe is chosen as a finalist in the chicken recipe contest. Prep Time : 10 min Cook Time : 45 min Ready Time : 55 min


10 Chicken Cutlets
1 lb Kishka
2/3 cup Apricot Jam or Duck Sauce
3/4 cup Bread/cornflake crumbs


Preheat oven to 350 degrees. Cut Kishka into ten slices. Roll kishka (out of casing) in hand to form torpedo form. Wrap thin chicken cutlet around each kishka roll. Coat lightly with apricot jam or duck sauce. Coat with bread crumbs or corn flake crumbs and place on lightly greased baking pan, open side of rolled chicken cutlet face down. Drizzle honey onto chicken and bake for 45 minutes. Drizzle a little more honey on top and serve.

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