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Forum -> Recipe Collection -> Yom Tov Dishes & Menus
Stuffed chicken cutlets/capon recipes
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smile12345




 
 
    
 

Post Sun, Sep 24 2017, 8:34 am
Back to cooking for yom tov...

Please share your best recipes!

Preferably with a sauce rather than breaded.

Thank you!
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smile12345




 
 
    
 

Post Sun, Sep 24 2017, 2:08 pm
Bump!
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Amelia Bedelia




 
 
    
 

Post Sun, Sep 24 2017, 4:10 pm
Mushroom Beef Onion Quinoa Stuffed Capons
An Original for love of food recipe
Sautée 2 large onions and 6 cloves whole garlic until golden and tender. Remove half and set aside. Add 1 cup sliced mushrooms and 1/2 cup shitake mushrooms to the pan and continue sautéeing until softened (about 2 minutes) when done add to
2 cups cooked tri color quinoa
1 tsp black pepper
1 tsp salt
1 tsp chicken soup mix
3/4 cup chopped cooked beef or pastrami
Mix well and fill capons. Place in oven proof pan.
To the remaining onions and garlic add 2 tbsp mustard, 1 Tbsp honey, 1 tsp black pepper, 1 tsp salt. Pour over capons and bake covered in 375 for about 2 hrs.

Made this for yom tov and was delicious.
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Debbig




 
 
    
 

Post Sun, Sep 24 2017, 4:35 pm
Mix
1 C Flour
1/2 C water
1/2 C oil
Salt
Pepper
Stuff the capons put in pan seam side down. Pour some duck sauce over the chicken
Sprinkle with parsley flakes
(Sprinkle a bit of chicken soup mix. It's not that important)
Cover & bake @ 350 for 1 1/2 to 2 hrs
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thunderstorm




 
 
    
 

Post Sun, Sep 24 2017, 4:42 pm
Stuffing: cooked Basmati rice
Sautéed onion, mushrooms and celery
Salt, pepper and onion soup mix to taste
Stir all together
Fill each capon with rice stuffing
Put in pan seam side down , pack the canons close together.
Combine 1/3 cup ketchup, 1/3 cup honey and 1/3 cup mustard . Pour over all the capons. Bake on 350 covered for 1 and a half hours and uncovered for another half hour.
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reality mom




 
 
    
 

Post Sun, Sep 24 2017, 8:07 pm
My kids favorite. I cube potatoes with diced pastrami, season with olive oil, paprika, salt, garlic powder, stuff the capons (skin on), and pack it tightly. Pour duck sauce over it, bake covered on 350 for 1.5 hrs then uncovered for an additional half hr.
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Debbig




 
 
    
 

Post Sun, Sep 24 2017, 8:20 pm
reality mom wrote:
My kids favorite. I cube potatoes with diced pastrami, season with olive oil, paprika, salt, garlic powder, stuff the capons (skin on), and pack it tightly. Pour duck sauce over it, bake covered on 350 for 1.5 hrs then uncovered for an additional half hr.

Which potatos do u use. Cooked or raw?
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reality mom




 
 
    
 

Post Sun, Sep 24 2017, 8:29 pm
Debbig wrote:
Which potatos do u use. Cooked or raw?

Raw.
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thanks




 
 
    
 

Post Sun, Sep 24 2017, 8:53 pm
Stuffing is defrosted kishke. You can add a little spinach for color. Wrap the cutlet around some stuffing, and place seam side down.

Sauce is duck sauce, ketchup, brown sugar soy sauce.
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indianamom5




 
 
    
 

Post Mon, Sep 25 2017, 3:33 pm
Can these recipes be make with a skinless capon? Also, can you please describe EXACTLY what a capon is? (out of towner here) Thanks!
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Debbig




 
 
    
 

Post Mon, Sep 25 2017, 3:56 pm
indianamom5 wrote:
Can these recipes be make with a skinless capon? Also, can you please describe EXACTLY what a capon is? (out of towner here) Thanks!


I think most of these can be done with a skinless capon or a chicken breast. A capon is a deboned chicken leg so it's tender & moist & perfect for stuffing.
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ra_mom




 
 
    
 

Post Mon, Sep 25 2017, 4:10 pm
Frum speak for capon is a boneless chicken legs (drumstick and thigh still attached, bones removed, so it's a flat dark meat chicken cutlet wiyh skin on top).
You basically put filling down tbe middle, thin log shape. Then pull the 2 ends together to roll it. And place seam side down in a baking pan, closely packed so they don't unroll.

Looks like this in the package (comes rolled)
https://breadberry.com/#!/hb/s/1/m/000000/r/27613/he/Brooklyn/kosher-meat/kosher-chicken/chicken-capons-dark-meat

And something like this when done.
http://kosherscoop.leverage.it.....pons/

Skinless dark meat chicken cutlet will need less time to bake. Skinless white meat chicken breast cutlet will need even less time so that it doesn't dry out.
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iammom




 
 
    
 

Post Mon, Sep 25 2017, 7:41 pm
From Kosher.com - they are delicious!

6 capons
3 slices prepared Kiske
6 slices pastrami
1/4 cup duck sauce
1 heaping tablespoon yellow mustard
onion powder, garlic powder, seasoned salt, and pepper, to taste

Honey-Mustard Sauce

1/4 cup canola oil
1/2 cup honey
a little less than 1/2 cup Dijon mustard
1/2 cup crushed French-fried onions

Preheat oven to 350°F (180°C). Rinse and clean capons.
Cut kishke slices in half. Wrap a slice of pastrami around each piece of kishke.
Mix the duck sauce and mustard together. Arrange the capon skin side down, place 1 teaspoon of the mixture in the center of the each capon and smear.
Place the pastrami-wrapped kishke in the center of the capon. Fold capon neatly around the kishke and place seam-side down in a greased baking dish.
Lightly season capons with onion powder, garlic powder, seasoned salt, and paprika. Cover with silver foil and bake for 45 minutes.
Combine oil, honey, and Dijon mustard and pour over capons. Sprinkle with French-fried onions. Cover and bake for another 1 hour and 25 minutes.
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smile12345




 
 
    
 

Post Mon, Sep 25 2017, 9:47 pm
Thanks for all the ideas, looking forward to try them out!
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smile12345




 
 
    
 

Post Mon, Sep 25 2017, 9:49 pm
iammom wrote:
From Kosher.com - they are delicious!

6 capons
3 slices prepared Kiske
6 slices pastrami
1/4 cup duck sauce
1 heaping tablespoon yellow mustard
onion powder, garlic powder, seasoned salt, and pepper, to taste

Honey-Mustard Sauce

1/4 cup canola oil
1/2 cup honey
a little less than 1/2 cup Dijon mustard
1/2 cup crushed French-fried onions

Preheat oven to 350°F (180°C). Rinse and clean capons.
Cut kishke slices in half. Wrap a slice of pastrami around each piece of kishke.
Mix the duck sauce and mustard together. Arrange the capon skin side down, place 1 teaspoon of the mixture in the center of the each capon and smear.
Place the pastrami-wrapped kishke in the center of the capon. Fold capon neatly around the kishke and place seam-side down in a greased baking dish.
Lightly season capons with onion powder, garlic powder, seasoned salt, and paprika. Cover with silver foil and bake for 45 minutes.
Combine oil, honey, and Dijon mustard and pour over capons. Sprinkle with French-fried onions. Cover and bake for another 1 hour and 25 minutes.


Can I do this with chicken cutlets and just cut the baking time?
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iammom




 
 
    
 

Post Mon, Sep 25 2017, 9:52 pm
smile12345 wrote:
Can I do this with chicken cutlets and just cut the baking time?


I'll let the kitchen whizzes respond Wink
But you can ask a question on kosher.com and they respond pretty fast.
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ra_mom




 
 
    
 

Post Mon, Sep 25 2017, 9:54 pm
smile12345 wrote:
Can I do this with chicken cutlets and just cut the baking time?

Bake uncovered at 350 for 30 minutes.
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smile12345




 
 
    
 

Post Mon, Sep 25 2017, 10:09 pm
ra_mom wrote:
Bake uncovered at 350 for 30 minutes.


Okay great thanks! I've never used dark chicken capons before. Do these type of recipes work better with them?
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ra_mom




 
 
    
 

Post Mon, Sep 25 2017, 11:29 pm
smile12345 wrote:
Okay great thanks! I've never used dark chicken capons before. Do these type of recipes work better with them?

The chicken is more moist than breast cutlets, like when you eat baked chicken legs. It also works better if you're not eating it straight out of the oven/need to keep it warm/reheat.
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iammom




 
 
    
 

Post Mon, Sep 25 2017, 11:42 pm
smile12345 wrote:
Okay great thanks! I've never used dark chicken capons before. Do these type of recipes work better with them?


I agree with ra_mom. The capons stayed really moist even when I ate them for leftovers after Yom tov.
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