| Recipes |

Beef Fry and Mushroom-Stuffed Chicken

Food and Prop Styling Goldie Stern
Photography Felicia Perretti

There’s nothing as satisfying as serving a new dish for Shabbos or Yom Tov. These stuffed airline breasts raise the bar... Trust me. With the totally outrageous filling, topped with a delicious dressing and crushed pistachios, prepare yourself for a taam Gan Eden.


  • 4 airline chicken breasts, skin on
  • onion powder, garlic powder, salt, and paprika, to taste
  • 1 cup crushed pistachios
  • Beef Fry and Mushroom Stuffing
  • 1 6-oz (170-g) pkg beef fry, sliced thinly
  • 6 oz (170 g) shiitake mushrooms, sliced
  • 1 Tbsp dried parsley flakes
  • 1 tsp dried thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 egg
  • Dijon-Mayo Dressing
  • ¼ cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 2 Tbsp prepared white horseradish

Preheat oven to 350°F (175°C).

In a medium skillet over medium-high heat, crisp the beef fry until most of the fat has rendered (about 5 minutes). Remove the beef fry from the pan with a slotted spoon and set aside.

Add the mushrooms to the skillet and allow them to sauté in the fat from the beef fry. Stir-fry until the liquid releases. Add the spices and continue to stir-fry until the liquid has evaporated. Return the beef fry to the pot. Remove from heat and allow to cool slightly.

Add the egg to the cooled mushroom mixture and stir to combine.

Place the airline chicken breasts into a 9x13-inch (23x33-cm) pan or on a baking sheet. Slide a finger between the chicken breast and the skin to loosen the skin. Stuff each breast with the beef fry and mushroom mixture. Season the stuffed breasts lightly with onion powder, garlic powder, salt, and paprika.

Combine the ingredients for the Dijon-mayo dressing in a small bowl and spread over the skin. Evenly spread the crushed pistachios on top.

Bake uncovered for 30 minutes.


(Originally featured in Family Table, Issue 793)

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