Yield: 6 Servings
|3 teaspoons||Redcurrant jelly|
|Fresh Parsley to Garnish|
|1 small||Onion, Peeled,Finely Chopped|
|2 ounces||Mushrooms, Finely Chopped|
|2 ounces||Smoked Ham, Finely Chopped|
|1 ounce||Fresh White Breadcrumbs|
|3 teaspoons||Chopped Fresh Parsley|
|3 teaspoons||Lemon Juice|
|Salt and Black Pepper|
FOR THE STUFFING
Preheat oven to 190C, 375F, Gas Mark 5.
To make stuffing, melt butter in a pan and fry onion gently, until softened, but not browned. Stir in mushrooms and cook or 2 to 3 minutes. Remove pan from heat and stir in ham, breadcrumbs and parsley. Core one apple and grate coarsely. Stir into stuffing mixture and add lemon juice. Season to taste.
Loosen breast skin of chicken and spoon stuffing mixture underneath, smoothing down evenly.
Place chicken in a roasting tin and brush lightly with oil. Roast bird for about 1 and a half hours, or until juices run clear when pierced through breast. If chicken begins to overbrown, cover with foil.
Core and slice remaining apples and saute in butter until golden.
Stir in redcurrant jelly until melted. Garnish chicken with apple mixture and parsley.
Source: CHAT Magazine