1 carrot, peeled/quartered
1 medium potato, quartered
1 onion, quartered
3/4 cup canola oil
1 1/2 cups flour
1 tsp kosher salt
1 tsp black pepper
1 Tbsp paprika

1 lb boneless/skinless chicken cutlet, butterflied (about 3-4 cutlets)
1/2 box Manischewitz Tam Tams, crushed fine
2 large eggs
1 cup canola oil

1 tsp garlic powder
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp kosher salt
1/4 tsp black pepper

Apricot Sauce:
1 cup Manischewitz Chicken Broth
1/2 cup apricot preserves
1/4 cup duck sauce
1/2 Tbsp brown sugar

Tam Tams & Apricot Stuffed Chicken Breasts


1. Preheat oven to 350 degrees F.
2. Put all ingredients in a food processor fitted with an S-blade. Process until smooth.
3. Transfer to a greased 8″ x 8″ baking pan and bake for 20 minutes.
4. Remove and let cool.

1. Preheat oven to 350 degrees F.
2. Take 1″ square of stuffing and place at the bottom of the butterflied chicken breast. Roll from bottom to top, opposite from the way it was butterflied.
3. Roll in the Tam Tams crumbs; dredge in egg and roll in crumbs again.
4. Heat skillet with 1 cup of oil and let it get hot.
5. Put seam of chicken down first and fry for 2 minutes. Turn over and fry on second side for 1-2 minutes.
6. Remove the chicken to a plate covered with a paper towel and let cool for 5 minutes.
7. Place the chicken on a lined cookie sheet and bake for 10 minutes.
8. Remove and let cool for 10 minutes.
9. Cut roll in half and drizzle apricot sauce on top.