Eve's Pastrami Chicken

This recipe, from my youngest daughter, Eve Reingold, is easy, delicious, and pleases both young and old. It's perfect for Shabbat lunch with a vegetable, a kugel, and a salad. I suggest the addition of Panko crumbs for extra crunch.


Preheat the oven to 375°F.

Clean the chicken to remove any extra fat.

Back to Ruth's Kitchen
Put the dressing and crumbs in separate bowls. Dip the chicken pieces into the dressing and then coat with the crumbs. Put a size-appropriate piece of pastrami on top of the piece of chicken and roll up (pastrami on the inside). Put the pieces very close together in a greased baking pan, and bake for 40-45 minutes. Test for doneness with a sharp knife, chicken should be opaque throughout. Serves 3-4.