Shelly's Recipe

SUNDRIED TOMATO AND CREAM CHEESE STUFFED CHICKEN

Category: Chicken

1 whole chicken, giblets removed, rinsed and patted dry
1/2 container of garlic and herb cream cheese (about 2/3 cup)
1/4 cup sundried tomatoes packed in oil, chopped
3-4 stalks of celery
1/4 c or 1/2 stick of butter
salt and pepper
1/2 c chicken stock

Preheat your oven or grill to 350 degrees.

Using the handle end of a wooden spoon, work the spoon under the skin of the breast and drumstick & thigh to separate being careful not to tear or poke through.

Combine the tomatoes with the cream cheese and using a spoon or a piping bag, push the cheese mixture into the pocket between the skin and the meat. Cut the celery stalks to size and shove them into the cavity of the bird making sure to fill it. Spread the butter all over the exterior of the chicken and sprinkle with salt and pepper. Place in a pan and add the chicken stock. Roast covered for approximately an hour* and then remove the cover and cook until the skin is golden brown. Allow to rest covered on the carving board for 10 minutes before slicing.