November 28, 2020 /

From The Rebbetzin’s Kitchen

FROM THE REBBETZIN’S KITCHEN:

Apricot Chicken Recipe

Ingredients:

1 jar of apricot preserves

1 tablespoon onion soup mix

1 jar of french dressing

1 small can of chunk pineapple with the juice — take 1 teaspoon of juice

4 – 6 skinless chicken breasts

In a pan lay the skinless chicken. Make sure they do not overlap

In a small bowl mix the entire jar of apricot preserves, entire bottle of french dressing and the tablespoon of onion soup mix. Mix well. Mixture should be a pinkish orange color.

Add the teaspoon of juice to the mixture in the bowl. Mix well

Pour the mixture from the small bowl over the chicken thighs

Place the pineapple chunks all around the chicken

Finish by pouring the pineapple juice still in the can over the chicken

Cover with tin foil and cook at 375 for 30 mins

After 30 minutes, remove the tin foil and cook for 30- 45 more chicken til golden brown

Serve over rice

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Apple Cinnamon Challah (make two 1 lb challahs or one 2 lb challah)

For the filling:

½ cup sugar

½ cup brown sugar

1 teaspoon cinnamon

½ cup all purpose flour

2 large apples peeled and finely diced (around ¾ lb each)

Challah:

2 lb challah dough divided making two 1 lb challahs

Directions:

Preheat oven to 350 degrees

Line a rimmed baking sheet with foil and then with parchment. Set aside

In a small bowl combine the sugar, brown sugar, cinnamon and flour. Set aside

For each challah roll the dough into 22” long logs.

Use a rolling pin and roll the dough into a 22” x 10’ rectangle allowing for the dough to rest periodically

Sprinkle with ¼ of the diced apples

Sprinkle on an additional ¼ of the cinnamon-sugar mixture over the apples

Tightly roll the challah (like a jelly roll) pinching along the seams and ends to tightly seal

Wind the challah into a circle tucking the end under the challah for a clean finish

Place challah on a baking sheet

(Repeat the steps above for the second challah)

Cover loaves to allow for the 30 minute rise

Place in the oven

Bake for 40 – 45 minutes until its a deep golden brown color

*For the one 2lb challah follow the same steps as above. Bake for 45-50 minutes until cooked through