Roasted Chicken with Basil-Rice Stuffing |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.) Ingredients:
1/4 cup chopped celery |
1-1/2 teaspoons butter |
1 cup cooked long grain rice |
2 tablespoons minced fresh parsley |
1 tablespoon sliced green onion |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
2-1/4 teaspoons sunflower kernels or chopped almonds |
1/8 teaspoon salt |
dash pepper |
1 broiler/fryer chicken (3 pounds) |
Directions:
1. In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan.
2. Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a meat thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving. Yield: 3-4 servings.
|
|