Stuffed Chicken, No Bones About It: Braciola di Pollo

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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

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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.

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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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I was unable to find a butcher willing to de-bone a chicken for me, so I stuffed chicken breasts instead. I flattened them out, put the stuffing inside, and then wrapped more prosciutto around the outside to hold them closed. I baked them at the same temp. and it obviously took way less than 35-40 mins for them to be done, so I think the recipe is even easier this way. The stuffing is Delicious!!!

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the chicken was tasteful and delightful.