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Roast Chicken With Parsley And Mustard

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CATEGORY CUISINE TAG YIELD
Meats, Grains Indian 4 Servings

INGREDIENTS

1 Whole chicken -, 3 1/2 lbs
=== STUFFING ===
3 Whole-grain bread, cut into
chunks
3 T Extra-virgin olive oil, to 4
6 Garlic cloves, peeled
chopped
2 T Dijon mustard
2 Dozen unsalted whole
pistachio nuts roasted
=== DRESSING ===
Juice of 1 lemon
1/2 t Cayenne pepper
2 T Dijon mustard
1 T Dried parsley
1 t Salt
5 T Extra-virgin olive oil
5 1/2 t, 0 Other Carbohydrates

INSTRUCTIONS

Heat oven to 350 degrees. Wash chicken under cold running water; pat
dry with paper towels; place on a rack in an 11- by 14-inch roasting
pan.  In a large mixing bowl, make stuffing by combining bread, 2
tablespoons olive oil, garlic, mustard, and pistachios; toss well  with
your hands. Loosely stuff chicken, and return it, untrussed to
roasting pan.  Stir lemon juice, cayenne pepper, mustard, parsley
flakes, and salt  together in a small bowl. Pour the mixture over
chicken, breast-side  up, and drizzle with 2 tablespoons olive oil.
Roast breast-side up  for 70 to 80 minutes; after 45 minutes, baste
with the remaining 1  tablespoon oil. Allow the chicken to rest for 15
minutes before  serving.  Makes 4 servings.  Cuisine: "Indian" Source:
"Martha Stewart Living Magazine, Apr 1997"  S(Formatted for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 336 Calories
(kcal); 29g Total Fat; (75% calories from  fat); 4g Protein; 17g
Carbohydrate; 0mg Cholesterol; 889mg Sodium  Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  Recipe by: Recipe
from Ismail Merchant  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 1589.4mg
Potassium: 409.1mg
Carbohydrates: 7.1g
Fiber: 2.7g
Sugar: 1.3g
Protein: 7.5g


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