Kishka Stuffed Schnitzel

By MOH

Ingredients

• 6 boneless, skinless chicken breast halves
• 1 kishka defrosted, all casings removed
• 1/3 cup apricot preserves
• 1 cup corn flake crumbs
• honey

Preparation

Step 1

1. Preheat oven to 350
2. Place each chicken breast between 2 sheets of waxed paper or parchment paper. Using a rolling pin or meat pounder, pound to an even 1/4'' thickness
3. Pour the corn flake crumbs into a bowl or plate.
4. Brush each chicken with apricot preserves and dip into corn flake crumbs, coating all sides. Place the chicken rolls, seam-side downm into a baking pan
5. Cut a 1-inch slice of kishka. Roll it into a log and place into the center of a flattened cutlet. Repeat with the remaining 5 chicken breasts. Roll the cutlets around the kishka, tucking in the ends
6. Lightly drizzle each roll with honey