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Title: Potato-Stuffed Chicken
Categories: Poultry Main
Yield: 6 Servings
| 4 1/2 | lb | Roasting Chicken |
| 1 | lg | Potato |
| 3 | tb | Butter; softened |
| 1 | lg | Egg |
| 2 | c | Sesame Crisp Bread; crumbled |
| 1/4 | c | Parsley; chopped |
| 1 | sm | Onion; chopped |
| 1/2 | ts | Salt |
| 3/4 | ts | Poultry Seasoning |
Rinse and dry chicken. Pare and quarter potato; cover with boiling water and cook until tender. Drain well and mash. Beat in butter, then egg. Add bread crumbs, parsley, onion, salt and poultry seasoning. Use to stuff body cavity of chicken. Roast according to your favorite method.
Per Serving: Calories: 540, Protein: 58 g, Carbohydrate: 25 g, Fat: 22 g, Saturated Fat: 8 g, Cholesterol: 210 mg, Sodium: 394 mg, Fiber: 3 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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