Braciole di Pollo alla Napoletana

By LeeBoruchow

Stuffed Boneless Chicken: Take the time and debone the whole chicken for this.

Ingredients

• 1 (2 1/2 to 3 pound) fryer chicken, fully deboned
• Salt and pepper
• 1/4 pound prosciutto crudo, sliced thin then cut into 1/4-inch batons
• 1 bunch parsley, finely chopped to yield 1/4 cup
• 1/2 cup fresh bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 eggs
• 1/2 cup grated cacio or provolone
• 1/4 cup basil, leaves only, roughly chopped
• 3 tablespoon chopped fresh rosemary leaves

Preparation

Step 1

Preheat the oven to 450 degrees F.

Season chicken, skin-side, with salt and pepper, and then turn skin-side down on the cutting board. In a mixing bowl, stir together the prosciutto, parsley, bread crumbs, Parmigiano-Reggiano, eggs, cacio, basil and rosemary until lightly mixed and season with salt and pepper. Lay the filling in a layer over the chicken's interior to within 1-inch of any of the perimeter. Roll the bird up and tie tightly at regular intervals with butcher's twine. Drizzle with oil, and place in an oven-safe ceramic 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 with a drizzle of oil.