This one sounds interesting too:
http://www.livingwithout.com/recipes/gluten_free_roast_chicken_fig_pancetta_stuffing-2266-1.html
Gluten-Free Roast Chicken with Fig and Pancetta Stuffing
½ cup figs, diced
½ cup dry white wine
1 small onion, diced
1 tablespoon olive oil
1 clove garlic, chopped
¼ pound pancetta or gluten-free bacon, chopped
1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon
dry, divided
1 red pepper, diced
1 cup fresh spinach, chopped
2 cups coarse gluten-free bread crumbs
1 cup gluten-free chicken broth, divided
2 teaspoons salt
½ teaspoon fresh ground pepper
1 whole chicken, deboned (about 3 pounds) or 3 whole
boneless chicken breasts, skin on
1. Place diced figs into ½ cup wine. Set aside.
2. In a large frying pan, sauté onions in olive oil until translucent, about 3 minutes. Add garlic and cook about one minute. Add pancetta or bacon and rosemary and sauté until bacon is a light brown, about 5 minutes.
3. Add red pepper and spinach and sauté for 3 minutes. Transfer mixture to bowl to cool slightly.
4. Remove figs from wine, reserving wine for later use. Add bread crumbs, ½ cup broth, figs and salt and pepper to bowl and mix well.
5. Preheat oven to 400 degrees. Place chicken skin side down on a clean surface. If using chicken breast, first pound the breast between two sheets of plastic wrap to ¼-inch thickness. Lay breasts skin side down, overlapping slightly.
6. Line the center of the meat with stuffing. Pull up the sides to meet in center, overlapping slightly. Truss with kitchen or butcher’s string.
7. Rub outside of the skin with olive oil, remaining rosemary and sprinkle with salt and pepper.
8. Place in 9x13-inch baking dish on center rack in preheated oven. Baste with reserved wine and remaining broth. Bake for 50 minutes or until desired doneness.
9. Let sit for 10 minutes to set flavors. Then carve into slices and serve.
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Gluten-Free Bread Crumbs
MAKES 1 CUP
Your favorite homemade gluten-free bread makes ideal bread crumbs for special dishes. Store crumbs in the freezer and use when needed.
2 thick slices gluten-free bread or 1-2 gluten-free rolls
2 tablespoons olive oil
- Salt and pepper, to taste
2 tablespoons dried herbs (parsley, basil, thyme or combination), optional
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Cut bread into chunks and pulse in a food processor until coarse crumbs form.
3. Place crumbs in a small bowl and toss with olive oil, salt, pepper and herbs, if desired.
4. Spread evenly on prepared baking sheet and bake in preheated oven until golden brown, about 20 minutes.
5. Store crumbs in an airtight container for 4 to 5 days in the refrigerator or up to 3 months in the freezer.
