Baked Chicken

Baked Chicken with Rice Stuffing Lower Protein

Portions:   6 Serving size : 2 ounces chicken  |  1/3 cup rice stuffing

 Ingredients

    • 4 pound whole roasting chicken
    • 2/3 cups parboiled rice, uncooked
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon olive oil
    • 1 teaspoon black pepper
    • 1/2 cup green bell pepper, chopped
    • 2 scallions, chopped
    • 1 cup pineapple chunks, drained
    • 1/4 cup pineapple juice

Preparation

  • Preheat oven to 350° F.
  • Rinse chicken and remove giblets from inside cavity. Pat dry with paper towel and rub chicken with oil.
  • In a medium bowl combine rice, Worcestershire sauce, olive oil, black pepper, bell pepper, scallions, pineapple and   pineapple juice. Spoon mixture into cavity of chicken to stuff.
  • Place chicken breast side up in a roasting pan or Dutch oven. Cook uncovered for 1-1/2 hours or until internal temperature reaches 180-185° F. Rice stuffing should reach at least 165° F. Let chicken rest 10-15 minutes.
  • Spoon rice stuffing from chicken cavity and place on a serving platter. Portion half of the chicken into 2 ounce portions and serve.
  • Refrigerate or freeze remaining chicken.

Renal and renal diabetic food choices

  •  2 meat
  •  1 starch
  •  1/2 fruit, low potassium
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