"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stuffed Chicken Roast Recipe

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This recipe for Stuffed Chicken Roast, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 4-pound chicken roast, in a net
3 Yukon Gold potatoes, peeled and cubed
salt, for sprinkling
1 T. olive oil
1 onion, diced
1 zucchini, diced
1 red pepper, diced
1 yellow pepper, diced
2 cloves garlic, crushed
1 frozen parsley cube
salt, to taste
pepper, to taste

Dressing:
¼ c. balsamic vinegar
2 T. orange juice
2 T. honey
2 cloves garlic, crushed
½ t. paprika

Directions:
Directions:
In a saucepan, combine potatoes with water. Add salt and boil until potatoes soften, about 20 minutes. Drain and mash. Meanwhile, heat olive oil in a sauté pan over high heat. Add onion, zucchini, peppers, garlic, parsley, salt and pepper and sauté until soft, 8-10 minutes. Combine vegetable mixture with mashed potatoes. Trim just a bit of the netting off each end of the chicken roast and stuff mixture into the center. In a bowl, combine balsamic vinegar, orange juice, honey, garlic and paprika. Pour over chicken roast. Cover and bake for 2 hours.

Personal Notes:
Personal Notes:
Reprinted with permission from the Whisk magazine!

 

 

 

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