Chicken Ballotine

• 1 chicken (about 3 3/4 pounds), boned
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Red Rice Stuffing or Spinach, Cheese, and Bread Stuffing (see recipes below)
• Spinach, Cheese, and Bread Stuffing
• 1 tablespoon olive oil
• 1 teaspoon finely chopped garlic
• 5 ounces baby spinach leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup grated Gruyere or mozzarella cheese (about 4 ounces)
• 1 1/2 cups cubed (1/2-inch) bread

1. Preheat the oven to 400 degrees.
2. Lay the chicken skin side down on the work surface and sprinkle with the salt and pepper. Spread the cool rice or spinach mixture evenly over the chicken. If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach. Roll the chicken up, tie it with kitchen string, and place it in a roasting pan.
3. Roast the ballottine for 1 hour. Lift it from the pan and place it on a platter.

chicken, salt, freshly ground black pepper, red rice, olive oil, garlic, baby spinach, salt, freshly ground black pepper, gruyuere, bread

Taken from www.epicurious.com/recipes/member/views/chicken-ballotine-51239621 (may not work)