Braciola di Pollo: Boneless Chicken Stuffed with Sundried Tomatoes & Herbs

Whole boneless chicken stuffed with a summery filling of sundried tomatoes, herbs, and blue cheese. Impressive enough for company, this dish can be easily adapted for weeknight cooking by using boneless chicken breasts.

Braciola di Pollo
Boneless Chicken Stuffed with Sundried Tomatoes & Herbs
serves 4-6

1 (3-4 lb) boned chicken
salt and pepper
1/4 cup toasted pine nuts
1/2 cup fresh bread crumbs
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, chopped
3 sprigs rosemary leaves, chopped
1/3 cup dehydrated summer tomatoes, rehydrated and sliced
1/3 cup crumbled blue cheese
2 eggs, lightly beaten

Preheat oven to 450 degrees F.

In a medium bowl, mix together pine nuts, bread crumbs, sundried tomatoes, blue cheese, herbs, and eggs.

Lay the boned chicken on a cutting board, skin-side-down.  Season the inside of the chicken with salt and pepper, and then spread the filling over the chicken's interior, leaving 1-2 inches on each side uncovered. Fold in the outer edges of the bird, and then roll up the chicken, securing the roll at regular intervals with kitchen twine.  Sprinkle roll with salt and pepper and place onto a rack in a medium-sized roasting pan.

Bake for 35-40 minutes, or until the chicken is crisped and golden and the internal temperature registers 160 degrees on a meat thermometer.

Allow to rest for 10-15 minutes before slicing.

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