Italian Stuffed Chicken

Italian Stuffed Chicken

If you're looking for a chicken recipe with a little Italian flair, then Italian Stuffed Chicken is your dish.

Italian Stuffed Chicken or Italiano Ripiene pollo, as it's known in Italy, is a delizioso way to prepare your roasting hen. With the Italian herbs and proscuitto (Italian ham) this easy chicken recipe is sure to become one of our favorites. You start with a nice plump, fresh roasting hen and you end up with a meal fit for royalty.

To get started making your Italian Stuff Chicken, you will need:

  • 1 roasting hen (4-5 lbs.)
  • 3 tbsp. extra virgin olive oil
  • 5 tbsp. butter
  • 6-8 sprigs of fresh thyme
  • salt and pepper to taste

For the stuffing:

  • 1/2 c. cooked rice
  • 1/2 c. bread crumbs
  • 1 egg
  • 3 strips prosciutto, chopped
  • 2 tbsp. olive oil
  • 1/4 tsp. marjoram
  • 1/2 tsp. oregano
  • 2 gloves garlic, minced
  • 2 tsp. fresh parsley, chopped
  • 3 tbsp. grated Romano cheese
  • salt and pepper to taste

italian stuffed chicken

Wash and dry chicken thoroughly. Gently pull skin away from flesh around breast, legs and thighs, trying not to tear. Place the sprigs of thyme under the skin of the chicken and a little olive oil.

Rubs the outside with half the butter and 3 tbsp. olive oil. Lightly salt and pepper.

Mix all stuffing ingredients thoroughly. If it seems a little dry, add a little milk (about 1 tbsp.). Stuff the chicken and sew or skewer together to prevent stuffing from falling out.

Place chicken and remaining butter in roasting pan. Roast chicken on 450° F. until nice and brown. Reduce heat and continue roasting (uncovered) for about another hour or until the chicken is done, but not dry. Baste occasionally. If the pan gets too dry you may add 1/4 c. hot water.

Add a nice fresh green salad, glazed carrots with dill and a glass of your favorite wine and this Stuffed Italian Chicken is the start of a special evening.

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