Passover Zucchini-Stuffed Chicken - cooking recipe

Ingredients

8 bone-in chicken breast halves, with skin
2 zucchinis, shredded
3 cups matzo farfel
2 eggs, beaten
2 tablespoons chicken bouillon powder
1 onion, chopped
salt and pepper to taste
1 dash garlic powder
1 dash onion powder

Preparation

Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.