• >
  • Recipes
  • >
  • Stuffed Chicken, No Bones About It: Braciola di Pollo

Stuffed Chicken, No Bones About It: Braciola di Pollo

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

TOTAL TIME: 1 hr 15 min
Prep: 25 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 6 servings
LEVEL:

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
      • recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How