Sweet Baby Marrow Stuffed Chicken

Sweet Baby Marrow Stuffed Chicken

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The sharp taste of coriander intertwined with ricotta cheese makes this baby marrow stuffed chicken a firm favourite.

  • Recipe serves4 to 6
  • Preparation time15 minutes
  • Cooking time90 minutes


  • 4 Baby marrows, grated
  • 200 g Ricotta or cream cheese
  • 50 ml hot chutney
  • 15 ml Fresh coriander, chopped
  • 5 ml chopped fresh parsley
  • 2 ml Ground black pepper
  • 2 ml Salt
  • 30 ml oil
  • 1 KNORR Garlic and Herb Potato Bake
  • 1 Whole chicken, cleaned


  • Preheat oven to 180˚C
  • Mix the baby marrows, ricotta cheese, chutney, coriander, parsley, salt and pepper together in a small mixing bowl.
  • To stuff the chicken, run your hands under the skin of the chicken breast and separate the 2 layers to create a cavity to stuff the filling.
  • Push the baby marrow filling into the cavity until all the mixture is used up.
  • Place chicken in a roasting dish and rub with a mixture of oil and ½ the packet contents of the KNORR Garlic & Herb Potato Bake.
  • Roast at 180°C for 1 hour 30 minutes.
  • Serve with roasted potatoes, mint