Ingredients Jump to Instructions ↓

  1. 1 Free-range chicken - (3 1/2 to 4 lbs) Salt - to taste Freshly-ground black pepper - to taste

  2. 1/4 lb 113g / 4oz Prosciutto in one piece - diced

  3. 1/2" cubes

  4. 1/3 cup 30g / 1.1oz Minced shallots

  5. 2 Garlic cloves - minced

  6. 1/2 cup 118ml Whole green olives - unpitted

  7. 1/2 cup 118ml White wine Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it breast-side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom of the breast and slip the "ankles" of the chicken through the slit. Sprinkle liberally with salt and pepper. Transfer the chicken, breast-side down, to a lightly oiled roasting pan. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives. Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin-side up into the pan. Bake for 45 minutes longer. Remove the chicken from the pan. Either carve the chicken or cut it up into serving pieces. Pour the prosciutto mixture over the chicken and serve. This recipe yields 3 to 4 servings. Total Carbohydrates: 20 Total Carbohydrates minus Fiber: 10.7 Carbohydrates per Serving (4): 5 Carbohydrates per Serving minus Fiber (4) : 2.69 Description: "This Italian chicken dish will have wonderful smells coming from your oven -- especially welcoming on a chilly night. Serve it over raw spinach to make a warm salad. The heat of the chicken will cook the spinach slightly."


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