Stuffed Chicken
Adapted From: Web
Ingredients
1 Chicken (fryer style, backbone and bones removed by butcher)
Salt
Pepper
1/4 pound Prosciutto (cut into 1/4 thin batons)
1/4 cup Parsley (fresh; finely chopped)
1/4 cup Breadcrumbs
1/4 cup Parmesan Cheese (grated)
2 Egg
1/4 cup Provolone Cheese (grated)
1 bunch Basil (fresh; leaves only)
1 Tbs Rosemary (fresh; chopped)
Directions
Preheat oven to 450°.
Lay the chicken on a cutting board, skin-side down.
Season all over with salt and pepper.
In a mixing bowl, stir together the prosciutto, parsley, breadcrumbs, parmesan, eggs, provolone, basil, and rosemary until lightly mixed.
Lay the filling in a layer over the chicken's interior to within 1 inch of the perimeter.
Roll the bird up like a stuffed roast and tie tightly at regular intervals with butcher's twice.
Season the outside with salt and pepper.
Place on the rack of a roasting pan.
Place chicken in the oven, and cook at 450° for 35 to 40 minutes; until it is crisp and golden on the outside and has an internal temperature of 160°.
Remove from oven; rest for 10 minutes.
Carve into 3/4 inch thick medallions and serve.
Katie Dishes - So-So
My husband and I made this for a romantic evening at home. It was ok, but it wasn't a nice as we were hoping and expecting.
As picture, I actually made it with de-boned, individual pieces of chicken (with skin) rather than a whole chicken. It worked out ok, but if I try again, I will use the whole chicken as the recipe states.
