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Ingredientes
- 6 x boneless skinless chicken breasts
- 1/2 x recipe Greek Charoset (see below) Salt to taste Freshly-grnd black pepper to taste
- 2 c. pitted dates cut in half
- 1/2 c. raisins
- 3/4 c. minced walnuts plus
- 2 Tbsp. minced walnuts
- 1/4 c. minced pine nuts
- 1/2 tsp grnd ginger
- 1/2 c. sweet Passover wine
Direcciones
- For the Greek Charoset: Blend dates and raisins in bowl of food processor till very finely chopped. Transfer to large bowl and add in walnuts, pine nuts, ginger and wine and mix well. Cover with plastic wrap and refrigerate1 hour. (Makes 1 recipe)
- Place 1 chicken breast between 2 (12-inch) pcs plastic wrap and lb. to an even thickness. Remove top piece plastic wrap. Arrange chicken breast on bottom sheet plastic wrap, smooth-side down; shape 2 Tbsp. Charoset mix into log in center of prepared chicken breast. Roll breast into a "sausage," using plastic wrap to help tighten it. Sprinkle with salt and pepper. Wrap in plastic wrap allowing 3 inches wrap to overlap on ends. Tie by twisting ends together to seal. Repeat with remaining chicken breasts and Charoset. (This can be done ahead and refrigerated.)
- Poach "sausages" in simmering water in large skillet 15 to 20 min. Cold. Unwrap, reserving juices. Transfer to cutting board and, using sharp knife, cut into 1-inch slices. Serve with reserved juices and remaining 1/2 recipe Greek Charoset, if you like.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 390 | |
| Calories from Fat 73 | 19% |
| Total Fat 8.73g | 11% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 33mg | 1% |
| Potassium 831mg | 24% |
| Total Carbs 71.74g | 19% |
| Dietary Fiber 6.5g | 22% |
| Sugars 60.92g | 41% |
| Protein 14.28g | 23% |
