Whole Stuffed Chicken

Whole Stuffed Chicken
1 whole chicken, (3-4 pounds)
1 pound ricotta cheese
1/4 cup parmesan cheese
1/4 cup Romano cheese
1 tablespoon fresh chopped flat parsley
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mozzarella cheese
Olive oil
Oregano
Basil
Garlic powder
Cut chicken through the back bone, not the breasts. Lay flat on table, skin side up and press down on chicken with palm of hand until it cracks and lays flat. Tunnel under the skin of the breasts and thighs with your fingers or a paring knife, being careful not to tear the skin.
In a bowl, mix the ricotta, parmesan, Romano, parsley, egg, salt, pepper and mozzarella. Stuff mixture under the skin using a spoon, fingers or pastry bag. Paint the top and bottom of the chicken with olive oil. Season the top with oregano, basil and garlic powder to taste.
Set barbecue grill to cook on indirect mode or all burners on low. Place on grill skin side up. Cook 1 1/4 to 1 1/2 hours. It is not necessary to turn chicken. Remove chicken with large flat spatula onto cutting board. With large, heavy knife cut into quarters slicing lengthwise and crosswise.
Serves three to four.
Nutrition values per serving: 464 calories, 22 g fat, 7 g carbohydrates, trace fiber, 56 g protein, 218 mg cholesterol, 659 mg sodium.