Gerri's Orange-Honey Glazed Chicken with Matzo-Prune Stuffing

By: Gerri Seinberg, RD



6-8 chicken breasts with skin and bones, trimmed of excess fat

4 sheets matzo, broken into ½-inch pieces (about 3+ cups matzo farfel)

3 tbsp. margarine or oil

⅔ cup chopped onion

⅔ cup sliced celery

1 medium carrot, shredded

1 ¼ cup prunes, quartered

1 can (14 ½ oz.) chicken broth

2 tbsp. thawed orange juice concentrate

3 tbsp. thawed orange juice concentrate

1 ½ teaspoons allspice

1 ½ teaspoons thyme

1 tbsp. honey

Salt and pepper


  1. Pre-heat oven to 375°F. Heat margarine or oil in 3-quart saucepan; add onion, celery, carrot, prunes and cook about 5 minutes.
  2. Mix in matzo, 2 tbsp. orange juice concentrate, chicken broth, allspice and thyme.
  3. Mix thoroughly and cook about 2 minutes, stirring occasionally to mix.
  4. Season with ½ tsp. salt and ¼ tsp. pepper.
  5. Spoon into Pam-sprayed 13 x 9-inch baking dish; arrange chicken breasts on top. Bake in pre-heated oven for 40 minutes.
  6. Meanwhile, mix honey with 3 remaining tbsp. orange juice concentrate and brush each chicken piece with honey-orange mixture. Bake 15-20 minutes longer or until chicken is done, brushing 2 or 3 times more with honey-orange mixture.


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