medium apples, seeded and cored, thinly sliced, divided
can (7 ounces) sliced mushrooms, drained
thin slices Serrano ham*, chopped
slices cooked bacon, crumbled
cup toasted pine nuts
garlic cloves, minced
tablespoons chopped parsley
tablespoon olive oil
*Serrano ham is sold in Spanish Specialty Stores. If you cannot find Serrano ham, you can substitute with Prosciutto ham.
Place chicken in a shallow roasting pan. Mix cider, water and lemon juice in small bowl. Reserve 1/2 cup of mixture. Pour remaining cider mixture evenly on inside and outside of chicken.
Combine thyme, rosemary, salt and pepper in a small bowl; reserve 1 teaspoon of herb mixture for stuffing. Rub remaining herb mixture under chicken breast skin and inside cavity. Cover; refrigerate at least for 10 minutes.
Preheat oven to 375°F. Meanwhile, combine half of apple slices, mushrooms, ham, bacon, pine nuts, garlic, parsley, oil and reserved herb mixture in a large bowl. Stir until well blended. Stuff chicken with apple mixture and truss.
Place remaining apple slices on bottom of pan. Place stuffed chicken on top of slices in pan. Pour reserved cider mixture evenly over chicken.
Bake 1 to 1 1/4 hours or until thermometer inserted in thickest part of chicken, without touching bone, reaches 180°F. Let stand for 10 minutes before slicing.
Serving Size 213g
Servings Per Recipe 8
Amount Per Serving (* % of Daily Value)
Total Fat26g (40%)
Saturated Fat 6g (30%)
Trans Fat 0g
Total Carbohydrate10g (0%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.