This stuffed chicken roll is guaranteed to be a hit! A good friend of my mom had given this recipe to her long ago when they worked together. She has had so many requests for it over the years, including just recently, so it struck me that it should be our next post.
Not only does it look good but the chicken is very flavourful and remains moist. The best part is that it can be prepared ahead of time and finished off just before serving which is awesome if you are preparing greater quantities for a large gathering. Paired with seasonal vegetables and roasted potatoes, it makes a great main or second course. Yum!
Now, I know that the deboning part can tend to scare some people off but honestly, it’s not that difficult.
One 4 pound chicken will yield 2 rolls and from each roll you can get about 8 generous slices.
The frittata for this recipe is meant to be very thin and crepe-like and the fresh parsley adds lots of flavour and colour.
Nonna showed us a great tip to keep all the layers together and make it easier to roll. She uses long wooden skewers to hold all the ingredients in place. Once you have finished rolling, simply slide out the skewers. Perfect!
Be sure to save the cooking juices to warm up and drizzle over top just before serving.
- 1 whole chicken (about 4 pounds)
- salt and pepper to season (or use seasoning salt if you like)
- 2 large eggs
- 1 tbsp freshly chopped parsley (omit or add more if you like)
- olive oil for cooking and browning
- 8 slices of black forest ham
- long skewers
- butcher’s twine
- 1 cup chicken stock
Prepare the chicken
- Debone the chicken, leaving the skin intact and cut through the breast so you have two equal pieces. Butterfly the breast on each side to even out the thickness and use the chicken tenders to fill in any holes from the deboning process.
- Season both sides with salt and pepper (or seasoning salt).
Prepare the frittata
- You will need to prepare a frittata for each of the chicken halves.
- For each one, beat a large egg with a fork. Season lightly with salt and pepper and add 1/2 of the freshly chopped parsley.
- Whisk well to blend everything together.
- In a non-stick pan, heat about 1 tsp of olive oil, add the egg mixture and keep rotating the pan gently to spread out evenly. You want this frittata to be thin like a crepe. When set and just lightly coloured, remove to a dish to cool.
For each of the rolls
- Lay out one side of the deboned and seasoned chicken on a work surface, skin side down.
- Place 2 slices of the ham evenly over the surface. Add one of the cooled frittata over top of the ham and then layer another 2 pieces of the ham on top of the frittata.
- Use a couple of skewers, as shown in the photos, to secure all the parts of the roll in place. Carefully roll the long side of the chicken to form a log.
- Tie tightly with butcher’s twine evenly along the length of the roll to hold together, being sure to tuck in the ends. Secure the ends with a small skewer. Remove the long skewers from the rolls.
- In a large oven proof pan, heat about 2 tablespoonfuls of oil, then lightly brown the chicken on all sides.
- Repeat all of this process to form the other chicken roll.
- Place both chicken rolls on a rack in the oven proof pan then add the chicken stock to the bottom.
- Cover with foil, cook in the oven at 350F for about 35-40 minutes or until the chicken is fully cooked, but do not let it dry out. Remove the foil for the last 5-10 minutes of cooking.
- Remove the cooked rolls from the pan and place on a cutting board. Strain the cooking juices into a bowl and keep warm.
- Cut the rolls into 1 inch wide slices and lay them in a serving platter. Drizzle the juices over the slices and serve immediately.