Baked Chicken with Olives
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
or 4 |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 8 | cups |
bread crumbs
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
celery
finely chopped |
|
| ½ | each |
onions
sliced |
|
| ½ | cup |
parsley leaves
|
|
| ¾ | cup |
olives
|
*
|
| ½ | teaspoon |
sage
|
*
|
| 1 ½ | cups |
peach nectar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
or 4 |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1.9 | l |
bread crumbs
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
celery
finely chopped |
|
| 0.5 | each |
onions
sliced |
|
| 118 | ml |
parsley leaves
|
|
| 177 | ml |
olives
|
*
|
| 2.5 | ml |
sage
|
*
|
| 355 | ml |
peach nectar
|
* |
Directions
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.
