Lemon Stuffing for Chicken

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3-4 thick slices leftover challah
1 egg
juice of 1/2 lemon
1 tbsp of parsley or cilantro
1 tsp thyme
salt and pepper

Soak challah in water, then drain. Put the challah in a bowl with egg, lemon juice and herbs. Mix well. Season to taste. Stuff the chicken and bake.

Option: Add sautéd onions to the mixture.

Tip: If the mixture seems too runny, add some matzoh meal before stufing.