Whole Stuffed Chicken

5.0/5 rating (1 votes)
Whole Stuffed Chicken

This is a great chicken recipe perfect for everyday to gourmet.  I found out at 3pm that we were  having dinner guests for 7pm.  I was at my grocery store and with a smile asked him to debone a whole chicken for me!  Of course he said!  In that time I was able to gather my remaining ingredients!  Super yummy dinner and extremely easy...  One pot meal are the best.......

 

Ingredients

  • 1 (5 lb) whole chicken
  • 2 teaspoons sea salt, divided
  • 1 teaspoon of freshly ground black pepper, divided
  • 2-3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 thin slices prosciutto
  • 6 slices provolone (optional)
  • 4 cups baby spinach
  • Extra virgin olive oil
  • **Parchment Paper**

Directions

  1. Preheat oven to 350 degrees F 

     

  2. Lay chicken flat on a large sheet of parchment paper and pat with a paper towel.  Season with 1 teaspoon of sea salt, 1/2 teaspoon pepper, Italian seasoning, red pepper flakes and minced garlic.

     

  3. Top with Prosciutto slices to cover the inside chicken.  Then top with slices of provolone cheese.

  4. Add spinach to the top then drizzle with a little extra virgin olive oil and fold in half.  

  5. Take the parchment paper and fold one side over the folder breast as if you are folding a burrito and tightly tuck in the sides.  Use kitchen twine and tie the ends and middle just to keep it secure.

  6. Add about 1 1/2 cups of water to the bottom of a roasting pan and place the chicken on the grate.   Bake for about 1 1/2 hour or until the internal temperature reaches 165 degrees. F.  Let cool for 7-9 minutes then move to a board and unwrap the parchment.  Slice and enjoy with gravy! (recipe below)

  7. Easy Pan Gravy!

    After you remove the chicken and the grate place the pan over medium heat.  Let it get really hot and add in about 2 teaspoons unsalted butter and whisk into the pan.   Pour in about 1 cup of low sodium chicken broth and bring to a boil then reduce temperature.  Season with a little salt, pepper, Italian seasonings and garlic powder.  (add in a little white wine if you want as well especially if you are serving it with this dinner).  Whisk in about 2 teaspoons of arrowroot powder let it simmer for 1 minute then pour into a gravy boat.  Enjoy..

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