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