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Roasted Chicken with Basil-Rice Stuffing

Total Time

Prep: 25 min. Bake: 1 hour + standing

Makes

4 servings

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 thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.

Nutrition Facts

1 each: 311 calories, 11g fat (3g saturated fat), 114mg cholesterol, 191mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 38g protein.

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