Stuffed Chicken

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Stuffed Chicken
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1 hr 20 min.


1 Roasted Chicken (about 1.5 kg)
freshly ground peppers
2 lemons
1 kaiser roll (day old)
100 grams Tagliatelle
200 grams zucchini
1 onion
1 garlic
2 tablespoons olive oil
2 thyme
100 grams cooked ham
200 grams Mozzarella
1 egg
1 egg yolk
1 bunch parsley
2 tablespoons clarified butter
1 Herb bouquet
750 grams tomatoes
How healthy are the main ingredients?
tomatozucchiniMozzarellahamolive oilparsley

Preparation steps


Rinse the chicken, pat dry, and season inside and out with salt, pepper and juice of half a lemon. Chop the rosemary finely and spread evenly over chicken. Place the bread in a bowl of water and set aside to soak. Cook pasta until al dente in a pot of boiling salted water according to package instructions, then drain. Rinse zucchini and cut into thin strips. Peel the onions and garlic and chop finely. Heat olive oil in a pan and sauté both the onions and garlic. Add zucchini and cook for about 2 minutes. Season with salt, pepper and thyme. Preheat oven to 225°C (approximately 450°F). Cut ham into thin strips, and dice the mozzarella into small pieces. Mix the pasta, zucchini, ham, mozzarella, egg and egg yolk in a bowl. Drain the bread well and squeeze out the excess water. Chop half the parsley, Add the bread and parsley to the pasta mixture and mix well. Season with salt and pepper and stuff into cavity of chicken. Close the cavity opening with wooden toothpicks. Place the stuffed chicken in a large roasting pan and pour the melted butter over the top. Roast in the oven, basting occasionally, for 20 minutes.


Blanch the tomatoes in a pot of boiling water, then peel skins. Cut tomatoes into quarters and remove seeds. After chicken has roasted for 20 minutes, add the tomatoes to the roasting pan with bouquet garni and cook, uncovered, for another 30 minutes. Grate the zest of a lemon and finely chop the remaining parsley leaves. In a small bowl, stir together the lemon zest and parsely.  Sprinkle over the top of the chicken and serve.