Chicken En Papillotte

• 6 tbsp olive oil
• 1 medium onion, chopped
• 1 None orange pepper, seeded and chopped
• 4 cups fresh white breadcrumbs
• 1 can (7 oz) vacuum packed chestnuts, halved
• 4 tbsp fresh thyme leaves
• 1 None egg yolk
• 2 1/2 oz sliced proscuitto
• 3 tbsp sherry
• 1 None whole chicken (6 lbs)

1. For the stuffing, heat 3 tbsp of the oil in a large heavy-bottomed skillet on medium heat. Saute onion and pepper for 5 mins until soft. Remove from heat.
2. Add breadcrumbs, chestnuts and 2 tbsp thyme; mix well. Add egg yolk and season with salt and pepper. Mix to bind. Cool stuffing to room temperature.
3. Preheat the oven to 350u0b0F. Place chicken on a board. Remove giblets. Season skin with salt and pepper. Stuff the neck cavity with some of the stuffing. Place remaining stuffing in a small baking dish. Truss chicken using a large trussing needle and thread, through the legs under the chicken. Tie in wings. Weigh chicken. Calculate cooking time: 20 mins per pound plus 20 mins.
4. Line roasting pan with large sheets of parchment paper crossing both ways. Place chicken on top. Sprinkle with 1 tbsp thyme. Arrange prosciutto on chicken. Sprinkle with remaining 1 tbsp thyme. Drizzle with remaining 3 tbsp olive oil and sherry. Pull paper up and over, scrunching together to form a cavity for steam. Roast for required cooking time. Place extra stuffing in oven for final 30 mins.

olive oil, onion, orange pepper, fresh white breadcrumbs, chestnuts, thyme, egg yolk, sherry, chicken

Taken from recipes-plus.com/api/v2.0/recipes/28957 (may not work)