Mediterranean Stuffed Roast Chicken2016-12-01
- Servings : 6-8
- Prep Time : 1:20 h
- Cook Time : 15m
- Ready In : 1:35 h
- 1 x chicken, Whole, cleaned and trimmed of excess fat (approx. 1.5 kg)
- 5 x 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 sachet KNORR Three Cheese Pasta Sauce
- 45ml basil pesto
- 20ml olive oil
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 millilitres basil pesto and mix it altogether.
Next, run your ngers between the skin and esh 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.