Hot Holiday Stuffed Chicken

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  • 3 tablespoons butter or margarine
  • 1 zucchini, shredded
  • 2 slices white bread, torn into small pieces
  • 1/2 cup Swiss cheese, shredded
  • 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon salt
  • 1 (8-pound) oven-stuffer roasting chicken



Preheat oven to 350°F.

Prepare stuffing: Melt butter in 2-quart saucepan over medium heat. Add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Stir in bread crumbs, Swiss cheese, TABASCO® Green Sauce and salt.

Carefully loosen skin under breast and thigh by pushing fingers between skin and meat, being careful not to rip skin. Tie legs and tail together with string. Place chicken breast-side up on rack in open roasting pan. Combine melted butter and TABASCO® Green Sauce for glaze in small bowl. Brush chicken with mixture.

Roast chicken 1 1/2 hours. Start checking for doneness during last 15 minutes of roasting. When chicken turns golden, cover loosely with tent of foil. With pastry brush, brush chicken generously with pan drippings.

If desired, use meat thermometer, roasting chicken until 175°F to 180°F. Chicken is done when thickest part of leg feels soft when pressed with fingers.

Makes 6 servings.

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