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Cheese & Vegetables Stuffed Roast Chicken

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Ingredients
  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
  Butter/Margarine 2 Tablespoon
  Savory seasonings poultry blend 1 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Savory seasonings garden blend 1⁄2 Teaspoon
Directions

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.
Discard fat.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Cook Time: 
75 Minutes

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