Rolled Stuffed Chicken in Parchment Paper

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Rolled Stuffed Chicken in Parchment Paper

While in Tuscan my husband Glenn and I went to a cooking class and we learned about deboning and roasting chicken in parchment paper.  After the amazing experience, I had to create my own version to share with my family and friends.



  • 1 tablespoon olive oil
  • 1/2 pound pancetta, diced
  • 1 whole chicken (about 3 3/4 pounds)
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes, optional
  • 1 cup chicken broth
  • Parchment Paper and Roasting Pan
  • 2 cups mushrooms, sliced
  • 1 cup chicken broth
  • 1/2 cup white wine (optional)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried thyme
  • 2 teaspoons arrowroot powder


  1. In a sauté pan over medium heat add olive oil then diced pancetta.  Cook for about 8 minutes or until almost crispy.  Place on a paper towel lined plate and set aside (keep oil and pan aside for now). 

  2. Preheat the oven to 375° F. Lay the chicken skin side down in the middle on a large piece of parchment paper and season with the salt and pepper.

  3. Add a layer of spinach then add garlic and top with parsley, thyme, and red pepper flakes.  Add pancetta and cheese. Fold the chicken in half by rolling and ensuring all of the ingredients stay in the chicken.  After you roll/fold take the parchment paper and fold and roll like you would a burrito by tucking in the sides.

  4. Pour chicken broth on the bottom of the roasting pan then add in wrapped chicken and roast for 1 hour and 15 minutes.

  5. Using the same sauté pan with oil and fat heat over medium heat.  Add in mushrooms and sauté for 8-10 minutes until they begin to soften. Set aside. Lift it from the pan and place it on a platter.

  6. While resting make your gravy.  Take your roasting pan and put over medium heat on your stove.  Add in chicken broth and wine then start to whisk together taking up the brown bits into the liquid. Season with salt, pepper, and thyme.  Bring to a boil then add in arrowroot powder and continue to whisk.  Lower temperature to low and add in mushrooms. Unwrap parchment and slice chicken and place on a platter then pour mushroom gravy then enjoy!

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