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Chicken Capons Recipe

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This recipe for Chicken Capons, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Miller Family

Category:
Category:

Ingredients:  
Ingredients:  
10 dark chicken cutlets
1 large onion
1 large green pepper
about 3 to 4 cups cooked potatoes
olive oil for frying
1 T. garlic powder
1 T. onion powder
1/4 t. black pepper

Directions:
Directions:
Dice onion and green pepper. SautÚ vegetables in oil until soft. Add cooked potatoes. Add spices to chicken and place in refrigerator for an hour. Lay chicken flat and put scoop of potato mixture in center. Fold the other side over and place in baking pan folded side down. Repeat until all the chicken cutlets are stuffed. Place in oven in a tightly closed pan. Bake @ 350║ for 1 hour.

Personal Notes:
Personal Notes:
For year round, 3 c. cooked rice can be used instead of potatoes and 1 T. mesquite spice can be added.

 

 

 

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