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.

SERVES 4

• 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.