Oriental Chicken

Ingredients

 * 1 cup fresh mushrooms, sliced
 * 3/4 cup carrot, shredded
 * 3 green onions, bias-sliced into 1-inch length
 * 4 whole wheat bread, cut into 1/2 inch cubes then toasted (about 3 cups)
 * 1/2 8-oz can water chesnuts, drained and chopped (about 1/2 cup)
 * 2 tbsp soy sauce
 * 1 tbsp dry sherry
 * 1 tbsp cooking oil
 * 1/4 tsp garlic powder
 * dash of ground ginger
 * 1/2 cup chicken broth
 * 1 3-lb broiler-fryer chicken

Directions

 * 1) For stuffing, in a 1 1/2-quart casserole cook mushrooms, carrots, green onions, and 2 tablespoon water, covered, on 100% power ( high) 3 to 4 minutes or till crisp-tender.
 * 2) Add bread cubes and water chesnuts.
 * 3) Combine soy sauce, sherry, oil, garlic powder, and ginger.
 * 4) Toss stuffing with 1 tablespoon soy mixture and enough broth to moisten.
 * 5) Set aside. Rinse chicken; pat dry. Pull neck skin to back of bird; twist wing tips under the chicken.
 * 6) Tie legs to tail. Place chicken, breast side down, in a dish. Brush with some of the remaining soy mixture.
 * 7) Place in microwave oven, allowing 2 to 3 inches between the chicken and the oven walls and ceiling.
 * 8) Cover loosely with waxed paper. Cook on high 10 minutes. Turn chicken breast side up.
 * 9) Brush with remaining soy mixture. To prevent overcooking, shield drumsticks and wing tips with small foil pieces.
 * 10) Cook, covered, on high to 8 to 10 minutes or till no longer pink. Let stand 10 minutes.
 * 11) Meanwhile, cook stuffing, covered, on high for 3 minutes or till heated through. Serve with chicken.