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A modern twist on a classic Ashkenazi dish. Tender chicken breast is filled with a savory, schmaltz-infused flour and onion stuffing, then pan-seared and baked to perfection. It’s comfort food with a rich heritage.
Preheat oven and prepare the stuffing base. Preheat your oven to 400°F (200°C). In a medium skillet, heat the schmaltz over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 10-15 minutes until deeply golden brown and caramelized. This slow caramelization is key to the stuffing's flavor.
Make the Helzel stuffing. In a mixing bowl, whisk together the all-purpose flour, 3/4 tsp salt, and 1/2 tsp black pepper. Scrape the caramelized onions and all the schmaltz from the skillet into the flour mixture. Stir to combine. Slowly pour in 1/4 cup of chicken broth, mixing until a thick, cohesive stuffing forms. Set aside to cool slightly.
Prepare and stuff the chicken. Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast, stopping about a half-inch from the other side. Divide the cooled stuffing among the four chicken breasts, filling the pockets without overstuffing. Secure the opening of each breast with one or two toothpicks.
Season and sear the chicken. In a small bowl, combine the remaining 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Season the entire outside of each stuffed chicken breast. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, carefully place the chicken in the skillet and sear for 3-4 minutes per side, until a rich golden-brown crust develops.
Bake to perfection. Transfer the entire oven-safe skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken (not the stuffing) registers 165°F (74°C).
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A modern twist on a classic Ashkenazi dish. Tender chicken breast is filled with a savory, schmaltz-infused flour and onion stuffing, then pan-seared and baked to perfection. It’s comfort food with a rich heritage.
This jewish_american recipe takes 60 minutes to prepare and yields 4 servings. At 442.61 calories per serving with 42.92g of protein, it's a moderately challenging recipe perfect for dinner.
Rest the chicken and create the pan sauce. Remove the skillet from the oven. Carefully transfer the chicken to a cutting board to rest for 5-10 minutes. While it rests, place the skillet back on the stovetop over medium heat. Pour in the remaining 1 cup of chicken broth to deglaze, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom of the pan. Simmer for 3-5 minutes until the sauce reduces slightly. Remove the toothpicks from the chicken, slice, and serve with the pan sauce drizzled over the top.
Add 2 tablespoons of finely chopped fresh parsley or dill to the stuffing mixture for a fresh, bright flavor.
Sauté 8 oz of finely chopped cremini mushrooms with the onions until all their moisture has evaporated before adding them to the flour mixture.
Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the stuffing for a gentle background heat.
If you render your own schmaltz, chop up the crispy chicken skin cracklings (gribenes) and mix them into the stuffing for added texture and flavor.
Chicken breast is a lean source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
This dish provides significant amounts of B vitamins, particularly Niacin (B3) and B6, which are crucial for converting food into energy, supporting brain function, and forming red blood cells.
Chicken is a good source of selenium, an antioxidant that helps protect cells from damage, and phosphorus, which is vital for healthy bones and teeth.
Traditional helzel is an Ashkenazi Jewish dish where a chicken or goose neck skin is stuffed with a mixture of flour, schmaltz (rendered chicken fat), and onions, and then roasted or boiled. This recipe adapts that classic, savory stuffing for a more modern and accessible boneless chicken breast.
Each serving of Helzel-Style Stuffed Chicken Breast contains approximately 550-600 calories, depending on the size of the chicken breast and the exact amount of fat used.
This dish is a good source of protein. However, it is also rich due to the use of schmaltz and flour. It can be part of a balanced diet when enjoyed in moderation. For a lighter version, you could use vegetable oil instead of schmaltz and serve it with a large portion of steamed or roasted vegetables.
You can prepare the stuffing and stuff the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator. When ready to cook, allow them to sit at room temperature for 15-20 minutes before searing and baking.
While schmaltz provides the most authentic flavor, you can substitute it with vegetable oil, canola oil, or even unsalted butter for a slightly different but still delicious result.
This dish pairs wonderfully with traditional sides like roasted potatoes, kasha varnishkes (buckwheat with bow-tie pasta), or a simple green salad with a lemon vinaigrette to cut through the richness.