Prep
15-30 mins
Cook
1 HR 30 MIN
Calories
380
Ingredients
1 tbsp
extra virgin olive oil
2 cups
chopped mixed wild mushrooms
1
onion, chopped
4 cloves
garlic, minced, divided
1 tsp
pepper, divided
1 cup
cooked pearl barley
2 tbsp
Kraft 100% Parmesan Grated Cheese
2 tbsp
chopped fresh parsley
3 tbsp
balsamic vinegar, divided
1 whole
chicken (4 lb./1.8 kg)
2 tbsp
butter, melted
1 tsp
dried thyme leaves
Instructions
Step 1
Heat oil in large skillet on medium-high heat. Add mushrooms, onions, and half of the garlic and pepper; stir. Cook 5 to 7 min. or until vegetables are tender, stirring frequently. Add barley, cheese, parsley, and 2 Tbsp. barbecue sauce and vinegar; cook and stir 2 min. Cool completely.
Step 2
Heat oven to 425°F. Sprinkle chicken with remaining pepper. Fill chicken cavity with vegetable mixture; tie legs together with kitchen string. Place, breast side up, on rack in foil-lined roasting pan sprayed with cooking spray.
Step 3
Mix butter, thyme and remaining garlic, barbecue sauce and vinegar until blended. Remove 3 Tbsp. barbecue sauce mixture; brush onto chicken. Bake 15 min.; reduce oven temperature to 350°F.
Step 4
Bake chicken additional 50 min. to 1 hour or until done (165°F), brushing with remaining barbecue sauce mixture for the last 15 min. Let stand 10 min. before removing stuffing from chicken. Carve chicken. Serve with stuffing.