For whatever reason, I decided to make stuffed chicken breasts. The challenge: I couldn't use cheese or bread because it has to be both kosher and kosher for passover, respectively.
Here's what I used:
2 cloves garlic, minced
1 small onion, diced
1 stalk celery
4 pieces matza
2 to 3 cups artificial chicken stock
1/8 cup finely chopped walnuts
1/2 cup dried cranberries, soaked
1/2 tsp chopped rosemary
6 chicken breasts
A pan was preheated in the oven with some oil at 350F. Meanwhile, the chicken breasts were butterflied and stuffed, tied with string, and seasoned with paprika, pepper, and chopped parsley. The breasts were then placed seasoned-side down onto the hot pan and cooked for about 30 minutes until cooked through (165F with temperature probe).
I was pretty happy with the result. This type of stuffing might have worked a little better with chicken thighs, but I'll have to save it for next time.