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Macadamia and Mushroom Cheese Stuffed Chicken Marylands with Baby Spinach

A chicken Maryland is the name given to a cut that is a chicken drumstick and thigh connected. It’s a perfect portion size per adult, as a ‘mini-roast’ is quick to cook, stays moist and when boned, easy to fill and introduce flavour.


(Serves 4)

  • 4 x free-range Chicken Marylands
  • 1 cup fresh breadcrumbs
  • 120 g Hippie Veggie Macadamia & Mushroom Cheese
  • 2 tbsp mixed fresh herbs, finely chopped
  • zest of a small lemon
  • ½ tsp freshly grated nutmeg
  • 1 egg
  • sea salt & freshly cracked black pepper
  • cotton kitchen string or strong toothpicks
  • 30 g unsalted butter
  • 1 sml lemon, juiced
  • extra virgin olive oil
  • 4 smalll handfuls of rocket or baby spinach
  • 1 tbsp fresh dill, the tips roughly picked


  1. Preheat oven to 220˚c.
  2. Cut the thigh bone out of the chicken marylands and place skin side down on a clean bench. 
  3. Using clean hands, mix the breadcrumbs, Hippie Veggie Macadamia & Mushroom Cheese, herbs, lemon zest, nutmeg, egg, salt and pepper together and form small log shapes. 
  4. Place in the centre of the thigh meat where the bone was and is now the perfect sized cavity for stuffing. 
  5. Pull the sides together to cover the filling. Using kitchen string or strong toothpicks either tie or skewer together to hold the filling in. 
  6. Using the unsalted butter in a hot pan, brown the filled chicken before transferring to a baking tray and roasting in the oven for 30 – 40 minutes.
  7. Leave to rest for 5 minutes. 
  8. Scrape the cooking juices into a bowl and mix with the lemon juice and a little extra virgin olive oil to make a dressing. Season to taste. 
  9. Carve and serve the chicken on a bed of baby spinach with the dressing drizzled over the top.
  10. Garnish with fresh dill tips.


  • Roll excess stuffing into teaspoon-sized dumplings. Prepare alongside the chicken, frying and baking the same cooking time.

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