Stuffed Mushroom Dressing Chicken

Stuffed Chicken with Mushroom Dressing

On this GREAT recipe the skin is pulled back from the chicken and stuffed between the skin and the meat with this great tasting mushroom stuffing.

What You Need....

1 Whole Fryer cut in halve

1 container Fresh Mushroom or 3 Cans of No Salt Added Can mushrooms

2 Stalks of Celery

1/2 stick of Un-Salted Butter or Margarine

1 Tbs. Olive oil

1 medium size Onion

2 fresh garlic cloves

1/4 tsp basil

1/4 tsp Oregano

1/2 tsp Salt Substitute

2 Tbs Grated Parmesan Cheese

3 slices of Your Home-Made Low Sodium Bread

1/4 cup water

Start by sauteing the onions (diced), celery (diced), and garlic in a melted mixture of the butter and 1/2 of the olive oil. Season with the the oregano, basil, salt substitute,and pepper. When the onion, garlic and celery mixture begins to caramelize, add in the mushrooms and stir. When all these ingredients have softened and blended together, pour the mixture into a bowl. Break the bread into cubes and add into the mixture. If there is not enough moisture in the mixture to moisten the bread when added, add some water by the tablespoon full until the mixture is moistened.

Lift the skin up from the Chicken Halves (split long ways) without removing it. You can do this by sliding your finger between the skin and the meat to separate it creating a pocket for the stuffing. Stuff the stuffing in this area and pull the skin back down over it to cover it. Season the chicken halves with salt substitute, pepper and Grated Parmesan cheese and place in a 400º pre-heated oven in a roasting pan. Cook for 1 hour to 1 hour and 15 minute depending on the size of your chicken halves. Baste occasionally with olive oil and the pan drippings.

When done, you may split the halves in half again quartering the chicken and exposing the layer of stuffing between the skin and the meat. ENJOY!

Serving Size 1/4 Chicken (Serves 4)

Calories 365

Sodium 161mg.

Drawing of a Normal Heart and a CHF (Congestive) Heart

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