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Chicken Stuffed w/Walnuts & Apriots




Source of Recipe


Internet


List of Ingredients




6 Chicken Breasts (skinless/boneless)
1 Bottle of Apricot Preserves
1/4 cup Walnuts
1/4 cup Apricot Halves (dried)
1 lb. Egg Noodles
8 Eggs
1/2 stick Margarine
1/2 cup Sugar
1/2 cup Crushed Pineapple
1/2 cup Raisins
1 tsp. Vanilla
2 lbs. Green Beans
2 Red Peppers.


Recipe



Pound flat each chicken breast and brush with the Apricot preserves, place 4 walnut halves and 3 dried Apricot halves in the center of each breast. Fold over. Take 2 sheets of Phyllo dough and brush with melted margarine. Place the breasts in the center and fold around the breasts. Brush each covered breast with preserves again. Arrange the breasts on a Teflon coated sheet and bake at 350° for 35 minutes.

Fresh Sautéed Green Beans with Red Pepper Strips:
Blanch the green beans in boiling salt water for 6 minutes. Place them into a pan of ice water to cold shock them. Sauté in a pan of melted margarine until heated through, add the red pepper strips and cook until crisp. Salt and pepper to taste.

Noodle Kugel:
Cook 1 pound of medium egg noodles. Rinse and drain. Take a mixing bowl and put in the eggs, margarine, sugar, pineapple, raisins, vanilla and mix well, add noodles and continue mixing until thoroughly combined. Now place mixture into a 9x13 baking pan and bake at 350° for 35 to 45 minutes or until firm to touch.