Photo: Stuffed Chicken, No Bones About It: Braciola di Pollo Recipe
Ingredients
- 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
Directions
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.
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By tom_7605364
Petaluma, CA
on July 02, 2010
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If you can't find someone to de-bone the chicken, check out this video
of Jacques Pepin showing you how easy it is to do.
http://www.youtube.com/watch?v=kAekQ5fzfGM
(I promise its not spam
By dlaflamme_10641746
Carmel, IN
on February 08, 2009
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I could not find a butcher to de-bone the chicken, so I gave it a try myself. I read several different instructions on how to de-bone a whole chicken, but must admit that once I got to cutting, it became a challenge just to recognize what was what. I actually resorted to the kitchen shears and just snipped away at tendons or anything else that didn't look like meat. Thankfully, the skin stayed intact and I was able to complete the recipe. I love how the skin browned and held everything together, and must say that the sliced sections were very appealing to look at with both the dark and white meat wrapping around the stuffing, etc. I think the key to all the flavors melding together is using the whole chicken, both dark and white meat, as opposed to just using chicken breasts to short-cut the recipe. My family absolutely loved it but I think I will save this recipe for times when I need the wow factor.
By heatheerandlenn...
Plano, TX
on December 02, 2008
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Still being one of my favorite receipes of all times. Yes, if you don"t find a butcher (which I never did who will prepare the chicken, it is a little challenging to get the bones out. I start normally with a cut at the breast and than work carefully around the rib cage. Cut of the wings before. Not much meat anyways. Try to make a cut at the chickenlegs up to the thigh and seperate the meat from the bone. It's tricky and my first try didn't look too good. But don't give up. It's really worth it to figure out how to do it! Roll the chicken from the legs up to the breast, that leaves a more even thickness
The result is spectacular and you can be assured that none of y1our guests have ever eaten anything similar. I've made it at least 10 times and so far I was always complimented about this dish but when asked about the recipe people get scared. Don't! it is really an excellent dish and when you get the hang of deboning and rolling-it's worth it! Rounding it out perfectly is a nice risotto. I would give it 10 stars if possible. Thanks Mario.
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