Apple-Stuffed Chicken Cutlets
by Gil Marks
This is a variation of Gil's Spinach-Stuffed Chicken Breasts
2 tablespoons vegetable or olive oil
2 cups shredded or chopped peeled and cored apples, such as Granny Smith
1 medium yellow onion, chopped, about 4 ounces
2 stalks celery, peeled (optional)
½ cup bread crumbs or matzo meal
2 tablespoons orange juice
1½ teaspoons grated fresh orange zest
¼ teaspoon dry sage
1 teaspoon salt
Dash of ground black pepper
Heat the oil in a medium skillet over medium heat. Add the apples, onion, and, if using, celery --and sauté until soft (about 10 minutes). Mix in the bread crumbs, orange juice, and seasonings.
Refer to the original recipe for Spinach-Stuffed Chicken Breasts for filling and rolling instructions for this variation.
Recipe: Kosher, poultry, Rosh Hashana