Matzo Meal Chicken

This was one of my favorite dishes my mom made when I was a kid. But that doesn’t mean I wouldn’t tweak it! I added sesame seeds to the matzo meal and used olive oil spray instead of drizzling margarine on the chicken as she did. This recipe calls for boneless, skinless breasts, but you can make it with a cut-up  chicken as my mom did. It will just take longer to cook.

Preheat oven to 375◦

Serves 6

Ingredients

2 eggs

2/3 cup of matzo meal

1/4 cup plus a few spoonfuls sesame seeds

1 Tablespoon garlic salt

several grinds pepper

6 boneless, skinless chicken breasts

Olive oil spray

Combine dry ingredients in a shallow bowl

Beat the eggs well in a small bowl

Line a jelly roll pan (a cookie sheet with sides) with foil. Place a rectangular rack (such as a cookie cooling rack) in it (it should just fit). Spray it with nonstick spray.

Rinse the chicken breasts and trim any excess fat.

Dip each breast in the egg

and then roll it in the matzo meal-sesame mixture until it is well coated.

(You may have to wash your hands a few times in between chicken pieces; this gets messy!)

Spray one side with olive oil spray, and then place that side down on the oiled rack. Spray the other side with the olive oil spray. Repeat for all breasts, spacing them so there is some room between them.

Bake in the oven until browned, about 1/2 an hour, then flip over. Sprinkle a few spoonfuls of sesame seeds on top if some of the coating has fallen off, and bake until the other side is browned.

Roast Chicken

The fresh herbs and lemon give the chicken a wonderful flavor and keep it moist. Baking it breast side down allows the juices to moisten the breast meat. I do the same for turkey.

Ingredients

1 chicken. If you can afford it, Rocky or Mary’s air dried are the best

Salt and pepper

3 Tb olive oil (EVOO is best)

Garlic infused olive oil

fresh herbs: 3 sprigs rosemary, 5 sprigs thyme or 1 teaspoon dried thyme

5 medium or 4 large garlic cloves thinly sliced

1 lemon split in half

Directions:

Remove giblets from cavity flaps. Rinse and dry chicken (inside and out) with paper towels.

Place chicken on a large plate. Salt inside and out.Return to the refrigerator for an hour.

Preheat oven to 430′ Oil roasting pan and place chicken in, breast side up.

Stuff breast cavity with ground pepper and lemon halves

Mix garlic, rosemary and thyme in 3 Tb olive oil. Tuck it under the breast skin and under thigh skin. Smear garlic oil on top with your fingers, sprinkle with salt and pepper.

breast side down

Close flaps of skin over cavities, and flip chicken breast down. Oil and season the back as you did the breast.

Roast at 430′ degrees for an hour and 20 minutes, (more or less depending on the size of the chicken.)

You can bake a whole eggplant, potatoes, yams and/or a butternut squash alongside the chicken. Place them on foil to avoid getting their juices onto the roasting pan (especially the yams!)

Our favorite is roasted chicken with yams:

chicken wing and yam