Stuffed Chicken, No Bones About It: Braciola di Pollo Recipe

Name: Stuffed Chicken, No Bones About It: Braciola di Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 450 degrees F.
2
Lay the chicken on a cutting board, skin-side down, and season all over with salt and pepper.
3
In a mixing bowl, stir together the prosciutto, parsley, bread crumbs, Parmigiano-Reggiano, eggs, provolone, basil leaves and rosemary leaves until lightly mixed.
4
Lay the filling in a layer over the chicken's interior to within 1-inch of any of the perimeter.
5
Roll the bird up like a stuffed roast and tie tightly at regular intervals with butcher's twine.
6
Season the outside with salt and pepper and place on a roasting rack in a roasting pan.
7
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.
8
Remove from oven, allow to rest 10 minutes, carve into 3/4-inch thick medallions and serve.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Chicken, No Bones About It: Braciola di Pollo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chicken, No Bones About It: Braciola di Pollo

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