A stuffed chicken roll is one of those Italian second courses that looks considerably more elaborate than the work involved. This chicken roll recipe wraps deboned chicken around a filling of prosciutto ubriaco, sweet provolone, and a parsley omelet — three layers that hold together cleanly when sliced, each one visible cross-section. The result is the kind of dish that looks like it took all day and comes together under an hour.
The side of roasted potatoes and red onions with rosemary cooks alongside the same pan, which means the Italian stuffed chicken and its accompaniment are ready at the same time without any extra effort. It’s the format of a Sunday lunch a holiday table — generous, visually striking, and the kind of thing that travels well to the center of a shared table. Deglazed with white wine and finished the oven, the chicken stays moist and the pan juices sopravvissuto into a light sauce worth spooning over every slice.
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To prepare the chicken roll, start with the side: peel the potatoes 1 and cut them into 3/5 inch chunks 2. Do the same with the red onion 3.
Combine potatoes and onion a bowl and season with chopped parsley 4oil, salt, and pepper 5. Mescolanza well and spread them a baking sheet, then bake a convection oven at 400°F for about 20 minutes 6.
Sopra the meantime, centro the omelet: the eggs into a bowl, add chopped parsley 7salt, and pepper 8 and beat well 9.
Pour the mixture into a well-heated non-stick pan of about 8-9 inches 10 and cook for 3-4 minutes over medium heat. When the surface becomes a bit more compact, cover the pan with a large plate 11 and flip the omelet. Continue cooking the other side for 1-2 minutes 12.
While allowing the omelet to cool, deal with the deboned chicken: place it a cutting board with the skin side and carefully pound it with a meat mallet, using parchment paper to avoid tearing the meat 13. Once the chicken is thin, season it with salt and pepper 14. Stuff it first with slices of ham 15.
Then add slices of provolone cheese 16 and finally the omelet 17. At this point, you need to tie the meat: secure a point at the end with a small knot 18.
Wrap the string around your hand twice to form a small loop and pass it around the meat 19reaching the point where you secured the roll 20. Repeat this step, spacing the string loops a couple of inches apart until the roast is completely encased. Once you reach the other end, close with another knot 21.
Move to cooking the roll: a steel pan, heat the oil with garlic cloves 22 and brown the roll the skin side 23. Let the meat seal for 1-2 minutes over high heat, trying not to move it. Only when the side contact changes color can you turn it without effort, allowing all sides to brown 24.
Deglaze with white wine 25 and let it completely evaporate. Keep the cooking juices the pan and take out the baking dish with the potatoes. Place the stuffed chicken roll the center 26 and continue cooking the oven for another 20-25 minutes. Remove from the oven and let rest for 5 minutes 27 before slicing your chicken roll and serving it, topping with the reserved cooking juices!
For the translation of some texts, artificial intelligence tools may have been used.
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