need recipe for kishke chicken

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Need recipe for kishke chicken

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bpgirl

Wed, Sep 15 2010, 10:53 am

Anyone have a recipe with chicken with kishke stuffing? thanks

chocolate moose

Wed, Sep 15 2010, 11:36 am

Yes, but I didn't love it.

bpgirl

Wed, Sep 15 2010, 12:00 pm

ok.. anyone else?

3Qts

Wed, Sep 15 2010, 12:11 pm

I just bought a ready made kishka defrosted it and stuffed a capon and then basted the capon with skin with oil, salt and spices. Baked covered 1 1/2 hours and uncovered 1/2 hour

But this is a recipe I have here that I would like to try

Capons stuffed with kishka & Pastrami

8 Capons
Duck Sauce
Lemon Juice
Salt
black pepper
Paprica

Mix the above and cover capons

Filling
1 1/2 cup flour
1/2 COil
1/8 Cup Sugar
1 t Salt
1 t paprika
1/4 t black pepper
3/4 Coooked Water
4 Slices Pastrami Cubed

Mix all ingredients and fill capons
cover with duck sauce mixture

ra_mom

Wed, Sep 15 2010, 12:35 pm

bpgirl wrote:

Anyone have a recipe with chicken with kishke stuffing? thanks

Kishke Stuffed Chicken (KBD)

• 6 chicken breast halves
• 1 kishka, defrosted, all casings removed
• 1/3 cup apricot preserves
• 1 cup corn flake crumbs
• honey

Preheat oven to 350.
Pound the chicken to an even 1/4-inch thickness.
Cut a 1-inch slice of kishka. Roll it into a log and place into the center of a flattened cutlet. Repeat with remaining 5 chicken breast. (You may have extra kishka.) Roll the cutlets around the kishka, tucking in the ends.
Brush each roll with preserves and dip into cornflake crumbs, coating all sides.
Place seam-side-down into a baking pan.
Lightly drizzle with honey.
Bake, uncovered, for 30 minutes. Allow to stand for 10 minutes. Lightly drizzle with more honey.
Serve sliced or whole.

watergirl

Wed, Sep 15 2010, 3:30 pm

ra_mom wrote:

bpgirl wrote:

Anyone have a recipe with chicken with kishke stuffing? thanks

this is the recipe I ws going to offer. I leave out the sweet ingredients though. Ive made it with an owht out the apercot and honey... my problem with it is that since its boneless/skinless, no matter how moist it is, the kishke is dry!

ra_mom

Wed, Sep 15 2010, 6:58 pm

watergirl wrote:

I love the sweet part of the recipe. It's never dry by me. The apricot jam seals in the moisture of the chicken breast, and the added honey drizzled on top after baking is what gives it the perfect touch.

What type of kishka do you use? They are usually full of fat and not dry at all.

busydev

Wed, Sep 12 2012, 1:47 pm

ra_mom wrote:

bpgirl wrote:

Anyone have a recipe with chicken with kishke stuffing? thanks

I made this last night for y't. I had a few scraps of chicken then came off when pounding/cutting and I just bushed with apricot preserves, roled in crumbs and drizzled with honey and cooked with the rest... and then tried the scraps- they were YUM! we are so excited to have the rest- even if for some reason the kishke came out terrible... the chicken should be great.
Thank you!!!!

racz

Wed, Sep 12 2012, 2:12 pm

I have made the KBD many time- I use the kosher for Pesach one and flip the matzo meal for bread crumbs- instead of the corn flake crumbs

It is a mix of bread crumbs, drop of oil and brown sugar (not at home so don't have exact measurements)

also wanted to add it freezes great.

If I have left over kiska, I dice and place on top of the chicken.

Happy 2B

Wed, Sep 12 2012, 2:38 pm

can't I use my regular kishka recipe? and put it in a capon or in this case a cutlet?

racz

Thu, Sep 13 2012, 2:31 pm

I use the frozen ready made kiska, so I think you can use your kiska recipe.

yksraya

Thu, Sep 13 2012, 2:58 pm

I made it once with capons. I defrosted ready kishka, stuffed the capons rolled it up and smeared it with duck suace. I baked it on 250 for 2-3 hrs.

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