Remove excess fat and skin from the around the neck and cavity of the chicken then rinse inside and outside of chicken well and pat outside dry with paper towle`s. Fill the cavity of the chicken with the stuffing mix and place the full slice of bread into the cavity and over the stuffing, for extra crispness you can butter the slice of bread leaving the buttered side out ( this prevents the stuffing iside the cavity of the chicken from escaping and so no need to tie the legs ). Rub the soy sauce all over the chicken and place chicken breast up on a rack over a dish containing 1 cup of water ( this helps keep the chicken moist and sure makes for easier cleaning later ).Place on the middle rack in a preheated 200 degree celcius oven for 2 1/2 hours basting with the juices every 1/2 hour.
Place the first 5 ingredients into a bowl and mix well, then break the egg into the mixture and mix again until well combined. I have at times added 4 tablespoons of finely diced pineapple into the mixture.You can pre-cook the bacon and onion if desired.
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 6|
|Calories from Fat: 329 (57%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 193.4mg||60 %|
|Sodium 463.7mg||16 %|
|Potassium 472.5mg||12 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 14.8g|
|Protein 42.5g||61 %|
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Calories per serving: 573
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