Egg Definitely Came Before Chicken




As far as Jewish cooking is concerned, the egg came first. 


Unlike eggs, chickens are not mentioned in the Bible, although chickens were raised in Egypt during biblical times, those birds seem to have been rather scrawny creatures, kept mainly for ceremonial purposes.



Not specific to Middle Eastern eating habits, however, it is such a popular consumer good in Israel (Chicken Schnitzel in particular) it's worth having a place here.



Among World Famous Chicken dishes one will find :-



Mole Poblano is a ceremonial dish which can reach up to 100 ingredients. The dish has been traced back to the 1600's and is believe to be the special creation of a Dominican nun. The secret to a good Mole (sauce) is not only the unique mixture of ingredients, but also the length of time the sauce sits. The longer the flavors are allowed to blend the better the sauce tastes.

4 tabs olive oil

2 minced cloves garlic

1/2 teas cumin

1/4 teas nutmeg

1 chopped onion

1/4 teas cinnamon

1 green pepper, chopped

1/2 teas salt

1/4 teas pepper

1 teas sugar

2 tomatoes, peeled and chopped

Grated rind of 1 orange

2 squares bitter chocolate, chopped

2 tabs chili powder 

2 1/2 C chicken broth

1/4 C rum

1/4 C slivered almonds

In casserole, heat oil and cook garlic for a few moments to flavour oil. Add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, seasonings, and rind, simmer, covered, 30 minutes longer. Add chocolate, stirring until melted.

Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole, allow to stand for a few minutes


Chicken Cacciatora was developed in central Italy and has many variations. It is considered a country-style dish in which chicken pieces are simmered together with tomatoes and mushrooms. The dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting were the 'well to-do'.



Chicken Cordon Bleu



8 boneless chicken breast halves, skin removed

1/4 teaspoon salt

1/4 teaspoon pepper

2 eggs, beaten

1 cup milk

4 slices (1 oz each) cooked ham, cut in half

4 slices (1 oz each) Swiss cheese, cut in half

1/3 cup all-purpose flour

1 1/3 cup fine dry bread crumbs

vegetable oil


Mushroom Sauce


2 tablespoons butter

1/2 cup thinly sliced mushrooms

2 tablespoons all-purpose flour

1/2 cup heated milk

1/2 cup chicken broth


white pepper



Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper.


Combine eggs with 1 cup milk, dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese, roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture, roll in bread crumbs to coat well. Place chicken rolls on a plate, cover and refrigerate for 1 hour.

Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce. 

Mushroom Sauce

Melt butter in a saucepan over medium heat; sauté mushrooms until browned. Add flour and stir until mixture is well blended. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste. Makes about 1 cup of medium thick sauce.



The choice of Schitzels alone can be staggering. However, there are two basic styles of Schnitzel: breaded and unbreaded. The basic breaded schnitzel is the Wiener Schnitzel.  The original schnitzel is traditionally prepared from a thinly-sliced piece of veal, often made with thin pork escalopes. Now days it is made of chicken breast which become very popular in Israel.




Chicken Schnitzel


2 whole chicken breasts, skinned, boned and halved

2 eggs, beaten

1 cup bread crumbs

Paprika, garlic, salt, pepper and parsley to taste

oil for frying


Mix bread crumbs with spices in a shallow bowl. Beat eggs in another shallow bowl. Beat chicken breasts to flatten. Dip chicken in eggs, and then dip in seasoned crumbs.


*The meticulous will roll chicken breast in flour before dipping it in beaten eggs.




Chicken Kiev , a boned and flattened chicken breast , rolled around a chilled piece of herbed butter, breaded and fried.

This famous chicken dish is not of Russian origin as the name Kiev would imply. It was invented by the Frenchman, Nicolas Appert (1749-1841), a brewer, pickler, confectioner and chef who discovered the principles of canning and preserving of food.

Empress Elizabeth Petrovna (1741–1762) of Russia preferred French foods and fashions, and by the late 18th century wealthy Russian households were hiring French chefs, or sending their cooks to train in France. Hence, French dishes were widely imitated.




Chicken Fricassee


1.5 Kg chicken

3 garlic cloves

1 lemon - juiced

1 onion

1 bell pepper

1 bay leaf

1/4 teas cumin

1/4 teas saffron 

1/4 teas pepper

1.5 teas salt

2-1/2 cups of water

8 potatoes, peeled and quartered

1/4 cup capers

1/4 cup white wine

1/4 cup olive oil

1 can tomato sauce

1/4 cup olives


Cut chicken in bite-size pcs. Add garlic, lemon juice, onion, bell pepper, bay leaf, cumin, saffron , pepper, salt and water.

Cook over medium flame for about 20 minutes. Add potatoes and cook until done, about 20 minutes. Add capers, wine, olive oil, tomato sauce, olives, and cook for another 5 minutes. If more water is needed during cooking, add some, but be careful not to overdo it.


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