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    You are in: Home / Recipes / Sweet and Savory Vegetable Stuffed Chicken Recipe
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    Sweet and Savory Vegetable Stuffed Chicken

    Average Rating:

    4 Total Reviews

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    • on March 30, 2012

      This was a fairly simple recipe and quite straight forward in its directions. I did use chicken breasts and they did get a little dry, I would suggest sticking to a full chicken or bone in breast. It also took longer for the veggies to cook than I thought it would. I removed the breasts and then let the veggies finish up. All and all a good flavored recipe.

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    • on May 03, 2007

      Another one of my PAC 07 choices and a great one it is! I love the smell of this cooking it was heavenly. Went over well with company and will be a keeper. I love the cinnamon and orange zest which added a whole new flavor. Thanks for this one :)

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    • on March 26, 2007

      The aroma when this is baking is heaven, Because the contest is over I took liberties with your recipe. I used 2 skinless -boneless breasts. I stuffed the filling into a slit in each breastI made the full recipe of veggies and with all the left overs I placedt them on top of each breast - this is important to ensure the breasts stay moist while baking. I followed the rest of the recipe. The potatoes had a lovely flavor & the chicken was very delicious.Lovely Gem to find after RSC - It is a winner

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    • on March 25, 2007

      Everyone loved the flavors. It was necessary for me to do some adjusting with the temperature. Without realizing it I had set the temperature at 375 degrees in a convection oven which translates to 400 degrees in a standard oven. At the hour and 15 minute mark, neither the chicken nor the vegetables were close to being done. I increased the temperature to 425, still convection cooking, removed the foil and allowed it to cook for another half hour to 45 minutes. The chicken was done as were the potatoes; the carrots were crisp and could have cooked a little longer. I did baste the chicken several times during the last 45 minutes. The cinnamon flavor came through without being overpowering. I also increased the amount of orange zest and eliminated the salt as I was using the lemon pepper. Stuffing the vegetables into the cavity of the chicken was an interesting concept. This was a good effort using contest ingredients and an easy dish to prepare. It was served with steamed broccoli for a complete meal.

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    Nutritional Facts for Sweet and Savory Vegetable Stuffed Chicken

    Serving Size: 1 (316 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 641.4
    Calories from Fat 341
    Total Fat 37.9 g
    Saturated Fat 11.8 g
    Cholesterol 168.0 mg
    Sodium 1076.4 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 4.6 g
    Sugars 4.8 g
    Protein 41.0 g

    The following items or measurements are not included:

    lemon pepper

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