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Chicken "Sausage" With Greek Charoset

Time 40 minutes
Yields Serves 6
Chicken “Sausage” With Greek Charoset
1

Place 1 chicken breast between 2 (12-inch) pieces plastic wrap and pound to an even thickness. Remove top piece plastic wrap. Arrange chicken breast on bottom sheet plastic wrap, smooth side down; shape 2 tablespoons Charoset mixture into log in center of prepared chicken breast. Roll breast into a “sausage,” using plastic wrap to help tighten it. Sprinkle with salt and pepper. Wrap in plastic wrap allowing 3 inches wrap to overlap on ends. Tie by twisting ends together to seal. Repeat with remaining chicken breasts and Charoset. (This can be done ahead and refrigerated.)

2

Poach “sausages” in simmering water in large skillet 15 to 20 minutes. Cool. Unwrap, reserving juices.

3

Transfer to cutting board and, using sharp knife, cut into 1-inch slices. Serve with reserved juices and remaining 1/2 recipe Greek Charoset, if desired.


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