Passover Dilemma

[DBW]

My brother's girlfriend does not eat beef and I was planning a brisket. So I picked up some Kosher chicken cutlets and was thinking of buying a kosher for Passover marinade and I guess baking it. Does anyone have any recipes or any suggestions on Kosher for Passover marinade?

Thanks

[Dyanne]

I haven't eaten beef since I met her 13 years ago, and it STILL drives my MIL crazy coming up with things to serve when I'm around.

I would suggest instead Miss Molly's Turkey breast. I served Chicken Marbella (you can find the original here if you search; my version is close but uses chicken breasts only) and the turkey one year and it was a fight to the finish on both of them. Everyone loved them both.

The turkey wins out, though, because it's so ridiculously easy AND it cooks in the crockpot. My suggestion is to put the turkey in the fridge 24 hours in advance to take the deep freeze off and make it easier to get the packaging off. The more fat you can take off the turkey breast, the better the presentation at the end. (Use paper towels to grip poultry skin and you'll wonder why you ever used your hands or a knife.) Also note that if you are strictly following kosher laws, Lipton's makes a Kosher for Passover version of the soup mix. You can find it at kosher groceries, but you might be able to find it at the grocery store, too.

Miss Molli's Turkey

In a cereal bowl I mix:
1 packet Lipton’s Onion Soup Mix with one can whole berry cranberry sauce.

Put one 3-5 pound FROZEN boneless, skinless turkey breast (SEE NOTE about how frozen it should be!) in the crockpot.

Pour the onion soup and cranberry mix over the turkey. Put the lid on, then cook using any of the following:
high for 1 hr then low for 8
high for 2 hours then low for 6
low for 10-12 hours.

[TOTALLY OPTIONAL: If you want to get fancy, throw in one or two coarsely chopped onions and/or celery around the sides (and/or 1 cubed sweet potato or regular potato, etc.). You can even make a dressing of dried bread, onion, celery, apple, etc. and throw it around the sides 2-3 hours before it’s done.]

When it’s done I take a few minutes to skim the small bubbles of fat off, but that’s just for looks. Works fine even if you don’t.

IMPORTANT NOTE: The packaging needs to be removed, and this takes a few minutes. If I’ve had foresight to put the turkey in the fridge 8-24 hours in advance, the package and the netting around the chicken come off easily. I also pluck the fat off with paper towels (good trick for chicken, too; the fat sticks to paper towels like magic). If I failed to do that, I have to allow about 15 minutes to get the package off the frozen turkey. I fill the sink with warm water and put the entire turkey package in. In 15 minutes I was able to get the packaging off. It was hard work, but still meant I was spending a short amount of time in the kitchen overall.


Chicken Marbella

8-10 chicken breasts, skinless and boneless
1 head of garlic, peeled and pureed
1/4 c. dried oregano
coarse salt and freshly ground pepper
1/2 c. red wine vinegar
3 T. olive oil
1 c. pitted prunes
1/2 c. Spanish green olives, pitted
1/2 c. capers, drained
6 bay leaves
3/4 c. brown sugar
1 c. white wine
1/4 c. parsley, chopped

Place chicken in one or two glass baking dishes. In a bowl, combine garlic through bay leaves. Pour the mixture over the chicken, distributing evenly. Cover and marinate in refrigerator overnight. [Alternately, place chicken through bay leaves in a large bowl and refrigerate overnight, placing the mixture into baking dishes before cooking.]

Preheat oven to 350.

Sprinkle chicken with brown sugar and pour white wine around chicken pieces.

Bake for 50-60 minutes, basting frequently with pan juices. Serve in the dish OR...

Transfer chicken, prunes, olives and capers to a serving platter. Moisten with pan juices and sprinkle with chopped herbs. Pass remaining juices in sauce boat.

[at828]

It's nothing fancy, but plain old Italian dressing makes an awesome chicken marinade!!! So just make sure the dressing is kosher. Add some veggies in, and it could be really nice and pretty!

[Lillith]

Originally posted by at828
It's nothing fancy, but plain old Italian dressing makes an awesome chicken marinade!!!

Cutlets marinated in Italian dressing then dipped in matzo meal and baked is good too.