A delicious recipe for the Sukkot holiday table: chickens stuffed with rice and pine nuts

Chef Israel Kreuzer offers a luxurious and dignified dish - suitable for the Sukkot holiday table: chickens stuffed with rice and pine nuts. An easy-to-prepare recipe and of course delicious.

Ingredients:

10 chicken steak portions, preferably large

To fill -

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1 cup parboiled rice (rice cooked in a cup of water for every cup of rice)

1 onion, cut into small cubes and fried until browned

2 tablespoons lightly toasted pine nuts

2 tablespoons finely chopped parsley

Salt, pepper and a little cumin

To glaze over the chickens -

2 tablespoons of silane/honey mixed with 2 tablespoons of oil and a little salt

How to prepare:

• Fill the chicken breasts with the filling mixture.

• Place tightly in a baking pan with the sealing side down.

• Spread the glaze mixture over the chicken breasts.

• Cover the mold

• Place in an oven preheated to 180 degrees for about half an hour + ten minutes without a cover until golden brown.