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.
- 1.5 lb skinless boneless chicken thighs (or breasts)
- 1/2 pound sliced pastrami
- 1 cup Thousand Island Dressing
- 1 cup dry, unflavored bread crumbs or Panko Crumbs
Clean the chicken to remove any extra fat.
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.