ROAST CHICKEN WITH CORNBREAD STUFFING

[JJ Judkins]

* Exported from MasterCook *

ROAST CHICKEN WITH CORNBREAD STUFFING

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fowl Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 roasting chicken (about 3 pounds)
Vegetable cooking spray
1 1/2 tsp dried rosemary leaves -- divided
1 1/2 cups thinly sliced celery
3/4 cup chopped onion
1/4 cup coarsely chopped pecans
3/4 teaspoon dried sage leaves
1/4 teaspoon dried thyme leaves
3 cups corn bread stuffing mix
1 1/2 cups chicken broth
Salt and pepper -- to taste
2 egg whites

Spray chicken with cooking spray; sprinkle with 1 tsp rosemary. Roast
at
375 for 1 1/2 hrs. Let stand 10 mins before carving. Saute celery,
onion, and pecans until tender. Add sage, thyme, and 1/2 tsp
rosemary;
cook on med 2 mins. Add to stuffing mix in bowl; add broth and toss.
Season to taste with salt and pepper. Mix in egg. Spoon into greased
2 qt casserole. Bake, covered, in oven with chicken during last 45
mins roasting time.

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Per Serving (excluding unknown items): 136 Calories; 2g Fat (15.2% calories from fat); 16g Protein;

12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1258mg Sodium. Exchanges: 1 1/2 Lean Meat; 2

Vegetable.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0