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Entree
6 - 8 servings
25 minutes
35 minutes
Chef Kurt Alldredge
1 whole chicken, boned
4 slices prosciutto
2 cups Artichoke Hearts, marinated
1 cup Sun Dried Roma Tomatoes, julienned
1 cup basil (use sweet basil) leaves
2 cloves peeled garlic, sliced
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
1 teaspoon paprika, smoked (Spanish style recommended)
1/2 teaspoon salt
Lay the chicken skin side down on a cutting board. Cover chicken with slices of prosciutto.
In a bowl, combine artichoke, tomatoes, basil, garlic and red pepper flakes. Spread this mixture over the chicken.
Roll the chicken up with the stuffing inside. Tie in several places with butcher’s twine to hold together and place on a cookie sheet. Sprinkle with the olive oil, paprika and salt.
Bake in a 375°F oven for 35 minutes. Remove from oven and let stand for 10 minutes before slicing.
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