Stuffed chickens

Stuffed chickens

Total: 1 hr 20 Min. | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 499 kcal
, Fat: 32 g
, Carbohydrate: 3 g
, Protein: 48 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 Poulets Duo (each approx. 1 kg)
1 tsp salt
a little pepper

To stuff the chickens

250 g mozzarella, cut into cubes
1 tin anchovy fillet, drained, roughly chopped
50 g pitted black olives, coarsely chopped
50 g pitted green olives, coarsely chopped
100 g dried tomatoes in oil, drained, in fine stripes
2 sprigs oregano, leaves torn off
½ tsp salt
a little pepper
4 toothpicks
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How it's done

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Pat the chicken dry, season.

To stuff the chickens

In a bowl, mix the mozzarella with all the other ingredients up to and including the pepper. Divide the filling between the two chickens. Seal the openings with two crossed toothpicks. Place the chickens on a baking tray lined with baking paper.

To roast in the oven

Approx. 50 mins. in the lower half of an oven preheated to 220°C.

Good to know
Serve with: Baguette or roast potatoes.

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