Welcome Visitor
Sun, Oct 20, 2019
65 members currently online.

Spring Chicken – the other kind

Almond stuffed chicken



1 whole chicken, approximately 2 lb.
4-oz almonds - chopped
3 crusty dinner rolls – soaked in water and water squeezed out
3 eggs
1 Tbsp unflavored bread crumbs
1 Tbsp flour
1 small onion - chopped
2 Tbsp oil, plus 2 more Tbsp to fry chicken
Ground black pepper
1 bunch parsley green - chopped

Preheat oven to 350°.

Cut up onion and fry it on the 2 Tbsp oil, add almonds, rolls, all other ingredients and spices. Mix all well.

Separate chicken skin from breast meat and put stuffing under the skin. Stitch skin together with meat needles.  Sprinkle salt and pepper over chicken.

In a frying pan heat remaining oil and fry chicken all around.

Place chicken on oven-proof baking dish and bake it until nice and red, basting it during roasting.


Printer-friendly format