On yontif we used eat by the Rabbi of the shul for a meal. His rebbetzin is an amazing cook! She always made the most yummy and intricate dishes. One meal she made pastrami stuffed chicken and I will never forget it. I really enjoyed it so much I needed to recreate my own version at home. It really isn’t hard to make but looks so pretty and fancy people think you slaved all day in the kitchen. The frying is mostly for the color and to set the chicken. The chicken really gets finished in the oven. My kids know how to make this now so I know it can’t be that hard. Normally I don’t love white meat chicken cutlets but the pastrami adds so much moisture you can’t tell its white meat. My kids ask for this all the time and I figured the frying was perfect for a Chanukah Shabbos treat. Wishing everyone an amazing Chanukah!!
- 4 large chicken breast sliced in half lengthwise
- 1 package Meal Mart sliced pastrami
- 1 cup bread crumbs
- ¼ tsp garlic powder
- ¼ tsp paprika
- ⅛ tsp black pepper
- ⅛ tsp salt
- 1 egg beaten
- Oil for frying
- ½ cup honey
- 1 tsp sriracha (add more if you like things spicy)
- In a bowl place bread crumbs, add in all spices, mix and set aside.
- Slice each chicken breast in half and lay out on a cutting board.
- Top each piece of chicken with a slice of pastrami.
- Roll up and place seam side down.
- In batches carefully dredge chicken roll ups in the egg then dredge in the bread crumbs.
- Preheat oven to 350 degrees.
- In a frying pan add oil to coat the pan and allow to get hot.
- Place breaded chicken seam side down in the frying pan and fry 1-2 minutes on each side until golden.
- Repeat until all chicken roll ups are fried.
- Make the sauce combining the Sriracha and honey.
- Transfer chicken to a baking sheet lined with parchment, drizzle sauce over chicken and bake for 20/30 minutes to make sure center is cooked through this reheats super amazing!
I would say it freezes well but I’m not a fan of anything from the freezer I enjoy my food fresh!!