Cheese & Vegetables Stuffed Roast Chicken
|Roasting chicken||6 Pound (1 In Number)|
|Mushrooms||6 Ounce, cleaned and chopped|
|Red pepper||1 Small, seeded and chopped|
|Green onions||2 Medium, chopped|
|Carrot||1 Medium, grated|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Brie cheese||4 Ounce|
|Savory seasonings poultry blend||1 1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Savory seasonings garden blend||1⁄2 Teaspoon|
Preheal oven to 375°.
Using your fingers, loosen skin on breast of bird, working from tip of breast to neck, leaving the skin intact at edges.
Combine mushrooms, pepper, onions, carrot, cheeses, butter and Poultry Blend; stir until well blended.
Spoon mushroom mixture carefully under chicken skin, covering entire breast of bird.
Secure skin at neck with skewers.
Combine oil and Garden Blend; brush evenly over skin of bird.
Place on rack in roasting pan, breast side up.
Roast 65 to 75 minutes or until internal temperature reaches 180° on meat thermometer.