STUFFED CHICKEN JARDINIERE
I don’t know of many presentations that are more impressive than this. That’s the good part. The price for all this impressiveness is that it’s also one of the more time-consuming recipes in this book. While it’s true that there is a fair amount of preparation required, the work is done in advance and not at the last minute. This recipe allows you to surprise your guests with a chicken that appears whole but slices into attractive pieces of chicken and stuffing. It’s also a low calorie and healthy recipe.
You’ll find directions for boning and re-forming a whole chicken further on, but in case you don’t have the time or desire to do it yourself, a cooperative butcher can do it for you in about five minutes.
1 whole chicken (3 1/2 to 4 pounds)
2-3 zucchini (3/4 pound), well scrubbed and grated
2-3 yellow squash (3/4 pound), well scrubbed and grated
4 carrots, peeled and grated
1 cup thinly sliced scallions
1 large clove garlic, minced
2 tablespoons minced fresh tarragon or 2 teaspoons dried
1/3 cup grated Parmesan or Romano cheese
1/2 cup fresh bread crumbs (made from 2 slices low-calorie while grain bread)
1 egg white or 1 egg yolk, lightly beaten
3/4 teaspoon ground pepper, divided
1/2 teaspoon of salt, divided
1/8 teaspoon ground nutmeg or to taste
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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