Stuffed Chicken, No Bones About It: Braciola di Pollo

Ingredients

• 1 bunch basil 
• 0.3 cup bread crumbs fresh
• 2.5 pound fryer chicken 
• 2  eggs 
• 1 tablespoon rosemary leaves fresh chopped
• 0.3 cup parmigiano-reggiano freshly grated
• 1 bunch parsley finely chopped
• 0.3 pound pancetta sliced cut into 1/4-inch batons thin
• 0.3 cup provolone cheese grated
• 6 servings salt and pepper 

Equipment

• oven
• mixing bowl
• roasting pan
• kitchen thermometer
• cutting board
• kitchen twine

Directions

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