Tangy Stuffed Chicken Wedges

The following recipe is featured in the newly released cookbook: Kosher Elegance: The Art of Cooking with Style by Efrat Libfroind.

Tzippy is a close friend and an accomplished chef in her own right. Before every event she hosts, she calls me and we go over every detail of the menu from A to Z. When she called before her most recent party, she told me we would only discuss the details of the main course and on-she’d already planned the first course. She sounded a little secretive, but since I was attending the event in question, I didn’t pressure her to reveal her secret. This recipe was that surprise dish. It won rave reviews, and I received permission from Tzippy to share it with you.

 

Ingredients:

9 chicken breasts, pounded thin

Filling-
5 tablespoons olive oil
1 red onion, chopped
1 small leek, cut into strips
2 cloves garlic, chopped
15 sun-dried tomato halves, diced (to make your own, see page 74)
1/2 cup toasted walnuts, coarsely chopped
1/4 teaspoon salt
1 bunch chives, chopped

Coating-
2 tablespoons olive oil
1 teaspoon paprika

Directions:

1. For the filling: Saute onion and leek in olive oil for 10 minutes. Add sun-dried tomatoes. Add remaining ingredients and saute for about 5 more minutes.

2. Arrange 3 of the chicken breast slices on the bottom of a 9-inch round pan so that the entire base of the pan is covered. Spread half of the filling over the chicken and cover with another layer of chicken. Spread the remaining half of the filling on the chicken and top with the last three chicken breasts.

3. Mix olive oil and paprika and brush the top layer of chicken with the mixture. Bake uncovered for 40 minutes at 350°F. Cool slightly and sprinkle with chopped chives. Cut into wedges and serve.

Tip: For a special presentation, bake individual servings in 2-inch food rings.

Makes 1 9-inch round pan