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Roast Chicken with Mushroom Stuffing

Microwaverina's picture
Roast Chicken with Mushroom Stuffing - A delightfully tasty treat that you wouldn€™t want to miss! I serve the Roast Chicken with Mushroom Stuffing for parties where elegant and exquisite dishes are a must! Try the Roast Chicken with Mushroom Stuffing for yourself!
  Butter 2 Tablespoon
  Chopped mushrooms 1 Cup (16 tbs)
  White breadcrumbs 1 Cup (16 tbs)
  Grated lemon rind 1
  Dried tarragon 1 Teaspoon
  Egg 1 Small
  Salt To Taste
  Pepper To Taste

1 Put the butter into a small bowl and microwave on full power for 1 minute.
2 Stir in the mushrooms, breadcrumbs, lemon rind and tarragon and salt and pepper to taste.
3 Add the beaten egg, stir to combine and use to stuff the neck end of the bird. Sew up and truss.
4 Spread the butter all over the skin of the chicken, then sprinkle liberally with chicken seasoning.
5 Put the chicken into a roasting bag, neck end first. Fold the bag loosely under the bird and pierce the base.
6 Arrange the chicken on an upturned saucer in a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish, microwave on full power for 29 minutes.
7 Remove from microwave oven and cover the bird with a 'tent' of foil, shiny side inwards. Stand for 20 minutes before carving.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 428 Calories from Fat 267

% Daily Value*

Total Fat 30 g46.7%

Saturated Fat 17 g85.2%

Trans Fat 0 g

Cholesterol 225.2 mg75.1%

Sodium 767.5 mg32%

Total Carbohydrates 30 g9.9%

Dietary Fiber 3 g11.9%

Sugars 4.1 g

Protein 13 g25.4%

Vitamin A 22.9% Vitamin C 18.3%

Calcium 16.2% Iron 25.1%

*Based on a 2000 Calorie diet

Roast Chicken With Mushroom Stuffing Recipe