- 4
Ingredients
- 1 (3-3.5 lb) whole fryer chicken, deboned, with skin
- 1/3 cup dry bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 1 1/2 teaspoons dried oregano
- Kosher salt
- Freshly ground black pepper
- 1/4 pound thinly sliced baked ham
- 10 oil-cured black olives, pitted and diced
- 1/3 pound thinly sliced Genoa salami
- 3 whole hard-boiled eggs, peeled
- 1/2 pound applewood-smoked bacon
Preparation
Step 1
Preheat the oven to 350 degrees.
Spread a piece of plastic wrap or waxed paper on a flat surface and arrange the chicken in the center, skin side down. Place a second piece of plastic wrap over the chicken and pound with the bottom of a heavy saucepan or a mallet to flatten the chicken.
Combine the bread crumbs, parsley, and 1 teaspoon of the oregano in a small bowl.
Remove the top piece of plastic wrap from the chicken and sprinkle the chicken with salt and pepper. Arrange the hame slices over the entire surface of the chicken. Spread the bread crumb mixture over the top of the ham. Spread the olives over the bread crumbs and arrange the salami slices over the entire surface. Place the eggs in a line in th ecenter, lenghtwise. Pick up one long side of the chicken and fold over the eggs. Roll the chicken to form a long cylinder. Secure in 3 to 4 places with kitchen twine. Sprinkle the remaining 1/2 teaspoon oregano and season with salt and pepper.
Put on a baking sheet and lay the bacon slices over the roll, crosswise, until the entire chicken roll is covered. Bake for 50 minutes, until the bacon is crisp, basting occasionally with the oil and juices that collect in the baking sheet. Remove the bacon and reserve for another use. Increase the oven temperature to 450 degrees and bake for 10 to 15 minutes, until the roll is lightly browned.
Transfer to a cutting board. Let cool completely before slicing and serving.