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Stuffed Chicken
Category: Main Course, Chicken
Serves: 6
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Ingredients:
1 2 lb. - 3 lb. chicken, backbone and bones removed by the butcher salt and pepper 1/4 lb. proscuitto sliced thin and cut into 1/4” batons 1 bunch fresh parsley finely chopped 1/4 c. fresh bread crumbs 1/4 c. freshly grated Parmigiano-Reggiano 2 eggs 1/4 c. grated Provolone 1 bunch basil leaves only 1 T. chopped fresh rosemary leaves
Directions:
Lay the chicken on a cutting board, skin-side down and season all over with salt and pepper. In a mixing bowl, stir the proscuitto, parsley, bread crumbs, Parmigiano Reggiano, eggs, provolone, basil leaves and rosemary leaves until lightly mixed. Lay the filling in a layer over the chicken’s interior to within 1 inch of the perimeter. Roll up the bird like a stuffed roast and tie tightly at regular intervals with butcherls twine. Season the outside with salt and pepper and place on a roasting rack in a rolling pan. Place in the oven and cook 35 to 40 minutes, until crisp and golden on the outside and the internal temperature is 160°F. Remove and allow to rest 10 minutes, carve into 3/4” thick medallions and serve.