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#WFD – Mediterranean Stuffed Roast Chicken
Serve with roasted Mediterranean vegetables.
POLOKWANE – Take your Sunday dinner to a new level with this delicious stuffed roast chicken.
What’s for Dinner includes pork sausage in this recipe but if you don’t eat pork, you can always substitute it with other sausage.
Ingredients
- 1 whole chicken, cleaned and trimmed of excess fat (approx. 1.5 kg)
- 5 pork sausages, push the meat out of the sausage casing
- 60g mozzarella cheese, grated
- 40g sundried tomatoes in oil, drained and roughly chopped
- 1 x KNORR Three Cheese Pasta Sauce
- 45ml basil pesto
- 20ml olive oil
Method
- Preheat oven to 180°C.
- In a bowl combine the sausage meat with the grated mozzarella, sundried tomatoes, half of the contents of the sachet of KNORR Three Cheese Pasta Sauce (18g) and 30 ml basil pesto and mix it altogether.
- Next, run your fingers between the skin and flesh of the chicken, starting with the breasts and ending up with the legs. Be gentle as you separate the skin from the flesh to avoid ripping the skin.
- Spread the stuffing generously underneath the skin of the entire chicken.
- Place the chicken into a shallow roasting tray.
- Mix the remainder of the KNORR Three Cheese Pasta Sauce, basil pesto with the olive oil to make a paste and rub this over the chicken.
- Pour a little water into the base of the roasting tray.
- Season with black pepper and roast in a preheated oven at 180°C for 60 minutes or until the juices from the chicken run clear.
- Serve with roast Mediterranean vegetables.
