Roast Chicken Stuffed With Spinach And Cheese Recipe

This Roast Chicken Stuffed With Spinach And Cheese is a mouth-watering recipe. Enjoy this amazingly delicious Roast Chicken Stuffed With Spinach And Cheese recipe and share your feelings with us!

Summary

Servings4Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Spinach1⁄2 Pound, brown leaves and stems removed
 Cottage cheese1 Cup (16 tbs)
 Egg1
 Grated parmesan cheese1⁄4 Cup (4 tbs), grated
 Garlic powder1⁄2 Teaspoon
 Broiler fryer chicken1
 Olive oil2 Tablespoon
 Oregano1⁄4 Teaspoon
 Ground thyme1⁄4 Teaspoon
 Rosemary1⁄4 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 990 Calories from Fat 621

% Daily Value*

Total Fat 69 g106.4%

Saturated Fat 19.5 g97.7%

Trans Fat 0 g

Cholesterol 346.6 mg

Sodium 730.1 mg30.4%

Total Carbohydrates 5 g1.8%

Dietary Fiber 1.6 g6.4%

Sugars 2.7 g

Protein 83 g165.6%

Vitamin A 120.4% Vitamin C 37.4%

Calcium 25.4% Iron 32.8%

*Based on a 2000 Calorie diet

Directions

Place spinach, with just the water which clings to leaves after washing, in saucepan; cover.
Cook until soft and done, about 8 minutes.
Cool slightly.
Squeeze with hands until dry.
Chop finely in blender or food mill; set aside.
Sieve cottage cheese.
Mix cottage cheese, egg, Parmesan cheese, salt, pepper and garlic powder.
Stir spinach into egg cheese mixture.
Set aside.
Heat oven to 375 degrees.
Cut chicken completely down front, splitting breast bone.
Remove neck bones.
Place chicken skin side up.
Press down with palm of hand to "pop" bones so that chicken will lie flat.
Use sharp knife and fingers to loosen skin on chicken to form a pocket between skin and chicken; start from neck edge, making sure skin is never broken or torn.
Do not loosen skin covering wings or drumsticks.
Place chicken skin side up in a shallow roasting pan.
Stuff pocket formed between skin and body with the spinach cheese mixture.
Press down to distribute evenly.
Fold neck skin down to cover the stuffing.
Tuck wings under body.
Brush chicken with oil; sprinkle with herbs and salt.
Roast about 1 1/4 hours, until skin is crispy brown.
Cut chicken lengthwise, then crosswise into fourths to serve.
1 - 10 Oz.Pkg.Frozen Spinach may be substituted for the fresh spinach.
Cook as directed on package.
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