Stuffed Chicken, No Bones About It: Braciola di Pollo
- 1 (2 1/2 to 3 pound) fryer chicken, backbone and bones removed by your butcher
- Salt and pepper
- 1/4 pound prosciutto, sliced thin then cut into 1/4-inch batons
- 1 bunch parsley, finely chopped to yield 1/4 cup
- 1/4 cup fresh bread crumbs
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 eggs
- 1/4 cup grated provolone
- 1 bunch basil, leaves only
- 1 tablespoon chopped fresh rosemary leaves
Preheat the oven to 450 degrees F.
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 F on a meat thermometer. Remove from oven, allow to rest 10 minutes, carve into 3/4-inch thick medallions and serve.
All recipes copyright 2000, Mario Batali. All Rights Reserved.