Stuffed Chicken, No Bones About It - {Braciola Di Pollo}

Recipe Ingredients

1		Fryer chicken - (2 1/2 to 3 lbs) - backbone and bones
		Removed by your butcher
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 lb	113g / 4oz	Prosciutto - sliced thin, then
		Cut into 1/4" batons
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1/4 cup	36g / 1.3oz	Fresh bread crumbs
1/4 cup	49g / 1.7oz	Freshly-grated Parmigiano-Reggiano
2		Eggs
1/4 cup	59ml	Grated provolone
1		Basil - leaves only
1 tablespoon	15ml	Chopped fresh rosemary leaves

Recipe Instructions

Preheat the oven to 450 degrees.

Lay the chicken on a cutting board, skin-side down, and season all over with salt and pepper. In a mixing bowl, stir together the prosciutto, 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 any of the perimeter. Roll the bird up like a stuffed roast and tie tightly at regular intervals with butcher's twine. Season the outside with salt and pepper and place on a roasting rack in a roasting pan.

Place chicken in oven and cook 35 to 40 minutes, until crisp and golden on the outside and the internal temperature is 160 degrees on a meat thermometer. Remove from oven, allow to rest 10 minutes, carve into 3/4-inch thick medallions and serve.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A12) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.