Ricotta Stuffed Chicken

By ebdonahue

Ingredients

• Whole chicken, butterflied
• 3 chopped green onions
• 1 minced garlic clove
• 2 cups of drained ricotta cheese
• 1/2 cup of chopped sun dried tomatoes in oil
• 1/2 cup of grated romano cheese
• zest of 1 lemon
• chopped fresh basil and parsley
• salt and pepper

Details

Servings 4
Adapted from prouditaliancook.blogspot.com

Preparation

Step 1

You'll need a butterflied chicken, which means you need to remove the rib, back and breast bone of your chicken then flatten it out like a butterfly. I've tried to do it myself but it's never a pretty site so I just let my butcher at Whole Foods do it for me, it takes him 2 seconds and it comes out perfect every time!

Gently loosen the skin all around the chicken with your fingers, be careful not to rip into it.

Saute in a small pan, green onions and garlic. After it cools, place into a bowl along with ricotta cheese,sun dried tomatoes, romano cheese, zest, basil and parsley. Season to taste with salt and pepper. Mix it all together.

Take a spoon and shove the mixture all over underneath the skin that you loosened.

Rub the outside of your chicken with olive oil and fresh herbs and roast in a 375 degree oven until internal temperature reaches 180, about 1 hour 15 minutes