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Baked Chicken with Olives



Trans-fat Free, High Fiber


3 pounds chicken
or 4
2 teaspoons salt
1 teaspoon black pepper
8 cups bread crumbs
½ cup butter
1 cup celery
finely chopped
½ each onions
½ cup parsley leaves
¾ cup olives
½ teaspoon sage
1 ½ cups peach nectar


Rub 1 teaspoon salt and ½ teaspoon pepper over chicken inside and out.

Melt butter, add bread crumbs and cook 3 to 5 minutes.

Add celery, onions, parsley, olives, sage, 1 teaspoon salt and ½ teaspoon pepper.

Stir mixture and cook until vegetables are slightly wilted.

Add ½ cup peach nectar.

Remove from heat and use mixture to stuff hen.

Pour remaining nectar over chicken.

Bake uncovered 15 minutes or until chicken is brown.

Cover and bake at 350℉ (180℃) for 2½ hou rs or until chicken is tender.

Baste as chicken cooks.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 635g (22.4 oz)
Amount per Serving
Calories 171631% of calories from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 364mg 121%
Sodium 3241mg 135%
Total Carbohydrate 53g 53%
Dietary Fiber 11g 43%
Sugars g
Protein 256g
Vitamin A 33% Vitamin C 20%
Calcium 48% Iron 85%
* based on a 2,000 calorie diet How is this calculated?


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