Stuffed Chicken, No Bones About It: Braciola di Pollo

• 1 (2 1/2 to 3 pound) fryer chicken, backbone and bones removed by your butcher
• Salt and pepper
• 1/4 pound prosciutto, sliced thin then cut into 1/4-inch batons
• 1 bunch parsley, finely chopped to yield 1/4 cup
• 1/4 cup fresh bread crumbs
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 eggs
• 1/4 cup grated provolone
• 1 bunch basil, leaves only
• 1 tablespoon chopped fresh rosemary leaves

1. Preheat the oven to 450 degrees F.
2. Lay the chicken on a cutting board, skin-side down, and season all over with salt and pepper.
3. In a mixing bowl, stir together the prosciutto, parsley, bread crumbs, Parmigiano-Reggiano, eggs, provolone, basil leaves and rosemary leaves until lightly mixed.
4. Lay the filling in a layer over the chicken's interior to within 1-inch of any of the perimeter.
5. Roll the bird up like a stuffed roast and tie tightly at regular intervals with butcher's twine.
6. Season the outside with salt and pepper and place on a roasting rack in a roasting pan.
7. 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.
8. Remove from oven, allow to rest 10 minutes, carve into 3/4-inch thick medallions and serve.

fryer chicken, salt, then, parsley, bread crumbs, freshly grated parmigianoreggiano, eggs, grated provolone, basil, rosemary

Taken from www.foodnetwork.com/recipes/mario-batali/stuffed-chicken-no-bones-about-it-braciola-di-pollo-recipe.html (may not work)