I'm looking for a recipe for Stuffed Chicken?

My mom's birthday is coming up in a couple of weeks so I';m planning on cooking for her. I've decided that I'm going to make stuffed chicken. Does anyone have a recipe for stuffed chicken? The recipe cannot have cheese in it because both my mom and I can't eat cheese.





What kind of sides would go good with stuffed chicken?I'm looking for a recipe for Stuffed Chicken?
ff Memooleh Betapoozim (Chicken Stuffed with Oranges)





Recipe By : Cooking the Israeli


Serving Size : 4 Preparation Time :0:00


Categories : Main Courses- Poultry High Holidays


Shabbat Sukkot





Amount Measure Ingredient -- Preparation Method


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1 whole chicken (2- 1/2 to 3 lb)


1 lemon


2 teaspoons salt


1 teaspoon garlic powder


2 teaspoons paprika


1 teaspoon chili powder


1 teaspoon ground coriander


2 oranges


1 cup water


2 onions -- peeled





Preheat the oven to 425 degrees F. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.


Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken. In a small bowl, mix spices together and sprinkle over chicken. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. This dish is delicious with rice or pasta.


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Stuffed Chicken with Nutty Cinnamon Rice





Recipe By : Recipes from Indochina


Serving Size : 4 Preparation Time :0:00


Categories : Chicken %26amp; Poultry Ethnic





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


2 tsp oil


2 cloves garlic -- crushed


1 onion -- finely chopped


1 tsp fennel seed


1/2 tsp chili pepper -- crushed


1/2 tsp ground cinnamon


8 ozs ground pork


2 tbl peanuts, oil-roasted -- finely chopped


2 tbl long-grain rice -- uncooked


3/4 c coconut cream


1 tbl fresh mint -- chopped


2 chickens


1 2/3 cu coconut cream


2 c water


2 tsps fish sauce


1 tsp curry powder


2 red chiles -- chopped


peanuts -- chopped (extra)





Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds,


chilli and cinnamon stir fry until aromatic. Add the ground pork, stir fry


until the pork has changed colour. Stir in the peanuts and rice, stir until


combined. Add the coconut cream, bring to the boil, cover, reduce heat to low,


cook for 10 minutes, remove the lid and stir in the mint; cool.


Spoon this stuffing mixture into the cavities of the chickens,


forcing any remaining stuffing under the skin around the necks. Sew the


cavity openings or secure with toothpicks. Secure the legs with kitchen


string and tuck the wings behind the backs.


Combine the extra coconut cream, water, fish sauce and curry powder


in saucepan large enough to just fit both chickens, Bring to the boil,


add chickens, simmer covered for about 45 minutes or until the chickens


are cooked through. Turn the chickens once during cooking.


Remove the chickens from the pan, keep warm.Return the pan to the


heat, simmer the pan juices uncovered over medium heat for about 15


minutes or until thickened slightly and reduced to about 1 1/2 cups


liquid- the mixture will form a light sauce. Using sharp kitchen


scissors and a sharp knife, cut down the centers of the chickens.Serve


with the sauce, sprinkle with the sliced chillies and extra chopped


peanuts if preferred.





Per serving: 3305 Calories; 277g Fat (74% calories from fat); 126g Protein; 91g


Carbohydrate; 475mg Cholesterol; 838mg Sodium





NOTES : This is a Laotian recipe, which is quite filling. Serve with a soup and a salad to complete the meal.


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Fruit Salad Rice Dessert


Serving Size : 6 Preparation Time :0:00


Categories : Desserts





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 Can fruit cocktail 1 Lb. 1 oz size


1 Cup Minute rice


2 Tablespoons sugar


1/2 Cup slivered almonds


1 Cup Cool Whip





Drain fruit cocktail, reserving liquid. Add enough water to make 1 cup.


Place liquid in a 1 1/2 quart casserole. Cover with wax paper. Microwave at high (100%) until liquid boils.2 1/2 to 3 minutes. Stir in rice and sugar.Cover. Let stand10 to 12 minutes. Stir in fruit cocktail and nuts. Chill. Just before serving, fold in Cool Whip. Makes 6 servings.


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Title: 7 LAYER SALAD


Categories: Salads


Yield: 4 Servings





1 Head lettuce


1 c Celery -- diced


1/2 To 1 c. onion -- diced


1 cn Peas -- well drained


4 To 5 tbsp. sugar


1 c Mayonnaise (Hellmann's)


1 c Grated Parmesan cheese (or


Canned)


5 To 6 slices crisp bacon --


Crumbled





Mix sugar and mayonnaise together. Make layer of each ingredient in order listed. Top with sprinkles of crumbled bacon. Let set in refrigerator 3 to 4 hours. Do not let sit overnight.


000000000000000000000000000000000I'm looking for a recipe for Stuffed Chicken?
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