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stuffed chicken with blackberry glaze


4 boneless, skinless chicken breast halves
1 cup flour
2 teaspoons white pepper
2 eggs
1 (11.6 oz) box Manischewitz Kishka
2 Tablespoons corn oil
½ cup Manischewitz clear condensed chicken broth
¾ cup Manischewitz Blackberry wine
2 sprigs fresh parsley

Preheat oven to 350 degrees.

Prepare kishka according to package directions using stovetop method. Cool to room temperature.

In a small bowl, season flour with pepper. Beat small eggs in another small bowl.

Cut a deep horizontal pocket into each breast of chicken. Stuff 1/3 to ½ cup of kishka into each piece of chicken (as much as you can fit!). Pinch the edges of pocket closed and tuck ends under.

Dip the stuffed breast in beaten egg then dredge through seasoned flour.

Heat oil in skillet over medium flame.

When oil is hot, pan fry the chicken until golden brown, about 4 minutes on each side.

Remove chicken to shallow baking dish and finish cooking in the oven for an additional 20 minutes.

To the hot skillet, add the Manischewitz Blackberry wine and chicken broth. Continue cooking over medium flame until reduced to a fine glaze - the same 20 minutes while the chicken is in the oven!

Remove the chicken from the oven, pour blackberry sauce over all pieces.

Garnish with parsley and serve immediately.