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Stuffed Roasted Chicken

by Tom Fleming

Listen to the Podcast

Stuffed  Roasted Chicken


1 Each Whole Chicken

½ Cup Goat Cheese

1/8 Cup Chopped Sun Dried Tomato

1 Tblp. Fresh Chopped Italian Parsley

1 Tblp. Fresh Chopped Basil

2 Each Andouille Sausages

½ Small Minced Red Onion

2 Cloves Minced Garlic

½ Cup Panko Bread Crumbs

1 Ounce Olive Oil

Salt And Pepper To Taste


Place whole chicken on cutting boards and using sharp knife remove breast and leg in one whole piece, keeping skin intact.

Place half chickens on platter and reserve.

On clean cutting board cut andouille sausage into medium dice

Place sausage into skillet with ½ oz.olive oil and cook until crisp

Remove from pan and sauté onions, garlic and sun dried tomato for 3 minutes

Add sausage back to pan and sauté for 1 minute.

Remove from pan and cool.

In medium bowl combine cooled sausage mixture with remaining ingredients

Season to taste with salt and pepper

How to Stuff the Chickens:

Lay half chickens on tray lined with paper towel. (paper towel helps secure chicken from sliding)

Evenly divide the filling between the two half chickens.

Roll half chickens into shape of log.

Very important to keep filling inside of chicken.

Tie half chickens with white cooking twine to retain shape.

Heat remaining olive oil in skillet and season chicken with salt and pepper.

Place in skillet and brown on all sides over medium high heat.

Place skillet into preheated 350 degree oven and roast until internal temperature reaches 155 degrees.

Remove from oven and allow resting for 5 minutes before slicing.

Serve with either steamed green vegetables or small tossed salad.

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