Vegetable-Stuffed Chicken - cooking recipe

Ingredients

1 small yellow squash, cut into 1/2-inch cubes
1 small zucchini, cut into 1/2-inch cubes
1 medium tomato, peeled and chopped
1 (6 oz.) jar marinated artichoke hearts (undrained), chopped
1 (3 1/2 lb.) broiler-fryer
1 Tbsp. browning-and-seasoning sauce
1 Tbsp. butter or margarine, melted
1 tsp. dried whole basil
1/2 tsp. grated lemon rind

Preparation

Combine the first 4 ingredients in a 1 1/2-quart casserole. Cover tightly with heavy-duty plastic wrap.
Fold back a small edge of wrap to allow steam to escape.
Microwave at High 5 to 6 minutes, or until vegetables are crisp-tender, stirring every 2 minutes.
Drain vegetables.
Spoon vegetables into cavity of chicken.
Truss chicken; place, breast side down, on a microwave roasting rack.
Combine browning-and-seasoning sauce and butter; brush or rub half of mixture into skin.
Combine basil and lemon rind; sprinkle half over chicken.
Microwave at High 10 minutes. Turn chicken, breast side up.
Brush or rub remaining browning mixture into skin; sprinkle with remaining basil mixture. Microwave at High 18 to 22 minutes, or until temperature of stuffing is 145\u00b0 and meat at thigh registers 185\u00b0.
Drumsticks will be easy to move.
Yields 4 servings.