1 (1.2 kg) pc whole MAGNOLIA CHICKEN
1/4 cup sour cream
1 cup blanched and chopped spinach
1/2 cup MAGNOLIA CREAM CHEESE, softened
1/4 cup chopped cashew
1 tsp dried thyme
1/2 tsp iodized fine salt
1/4 tsp pepper
1 head garlic, halved
1 tsp dried sage
3 tbsp olive oil


  1. Rub chicken with sour cream including underneath skin.
  2. In a bowl, combine spinach, cheese, cashew nuts and dried thyme. Mix well and set aside.
  3. Loosen the chicken breast and stuff the whole area with spinach mixture spreading along to the thighs and neck. Season chicken with salt and pepper. Tuck in wings and tie chicken legs.
  4. Transfer chicken to a roasting pan and add garlic. Sprinkle chicken with sage and drizzle with olive oil.
  5. Lightly cover with foil and roast in the oven set to 350oF for 1 hour. Remove foil and roast for another 30 minutes.


Makes 6-8 servings.

(Yield: 6 to 8 slices chicken & 1-3/4 cups spinach mixture/1 pc chicken per serving)


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