Pine Chicken Holiday

I made this Pine Chicken Holiday a few days before Christmas. It’s a stuffed chicken recipe from the Life Gets Better website and such a festive dish too. I tweaked it a little by halving some of the ingredients and using wheat bread.

I served it for lunch and they loved it. I personally liked the stuffing and I couldn’t stop eating it.

Click here for the original version: Pine Chicken Holiday.

Pine Chicken Holiday

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• Author: Peachy Adarne

Ingredients

Scale 1x2x3x

• 1/2 tsp salt
• 1/8 tsp pepper, black
• 1 1/4 kg chicken, whole
• 2 tsp cornstarch

Marinade

• reserved pineapple syrup
• 1 tsp ginger, grated
• 1 Tbsp garlic, minced
• 1/4 cup soy sauce
• 1/4 tsp pepper, black
• 1/2 tsp salt

Filling

• 2 Tbsp butter
• 1 white onion, chopped
• 1/4 cup chopped celery
• 5 wheat bread, cut into cubes
• 1 (200g) pouche DEL MONTE Pineapple Tidbits, drained, reserve syrup
• 1/4 cup raisins

Instructions

1. Combine ingredients for marinade. Marinate the chicken for 1 hour in the refrigerator, making sure some of the marinade go inside the cavity. Drain, reserve marinade.
2. Filling: Sauté onion and celery in butter. Add bread, stir to toast slightly. Combine with remaining ingredients. Season with salt and pepper. Mix well.
3. Stuff chicken with filling. Place directly on roasting rack of turbo broiler. Broil at 375°F for 1 hour or until cooked, turning chicken after 30 minutes. Let stand for 10 minutes before slicing. Reserve drippings for gravy.
4. Gravy: Combine cornstarch, reserved marinade and drippings. Simmer while stirring until just thickened. Serve with chicken.

♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!