Title: Roast Chicken with Parsley And Mustard
Categories: Stewart5
Yield: 4 servings

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

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; 5
1/2 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Ismail Merchant

Converted by MM_Buster v2.0n.