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Ingredients
- 1 x free-range chicken - (3 1/2 to 4 lbs) Salt to taste Freshly-grnd black pepper to taste
- 1/4 lb prosciutto in one piece diced 1/2" cubes
- 1/3 c. chopped shallots
- 2 x garlic cloves chopped
- 1/2 c. whole green olives unpitted
- 1/2 c. white wine Salt to taste Freshly-grnd black pepper to taste
Directions
- 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 min. 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 mix proportionately in the roasting pan and add in the white wine. Place the chicken skin-side up into the pan. Bake for 45 min longer.
- Remove the chicken from the pan. Either carve the chicken or possibly cut it up into serving pcs. Pour the prosciutto mix over the chicken and serve.
- This recipe yields 3 to 4 servings.
- 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 hot salad. The heat of the chicken will cook the spinach slightly."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 4 servings | |
| Calories 35 | |
| Calories from Fat 9 | 26% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 12mg | 1% |
| Potassium 112mg | 3% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 4.15g | 7% |
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