Chicken Stuffed with Bacon and Mushroom
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One whole glorious chicken stuffed with heavenly bacon and healthy bits of mushroom? One full serving here, please!
- 400 grams Purefoods Honeycured Bacon, cut into 1 inch pieces
- 2 tbsp Magnolia Gold Butter- Unsalted
- 1/2 cup onions, chopped
- 1/2 cup carrots, diced
- 1 can mushrooms, quartered
- 2 tsp thyme, dried
- 2 tsp sage, dried
- 3 cups Jasmine rice, cooked
- 1 piece Magnolia Chicken Station- Boneless Whole Chicken
- salt and pepper (for seasoning)
Sauté bacon until fat is rendered and bacon is slightly browned. Drain.
Use 2 tablespoons of bacon fat plus the butter to sauté onions and carrots.
Cook until carrots are tender.
Add mushrooms and herbs and cook through.
Add rice and mix well until coated with the fat.
Once mixture has cooled down, stuff chicken with rice mixture.
Serve extra rice mixture on the side.
Bake in a pre-heated oven for 25 min at 350o F or until done.
- Serve hot off the pan and enjoy.
Happy cooking, Foodies!
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