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Prosciutto-Wrapped Chicken with Fennel

Recipe photo courtesy of Jonathan Lovekin

Flattening a whole chicken (a technique called spatchcocking) helps to put this roasted chicken dinner on the table in a hour, while wrapping the bird in salty prosciutto imparts irresistible flavor.

Source: Everyday Food, March 2013
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This chicken is spatchcocked, a funny-sounding term that means removing the backbone and flattening the bird. This way, it cooks in about half the time!

Here's how to do it: Use kitchen shears to remove backbone (save for stock). Flip the chicken over. Press firmly on the breastbone, cracking it, to flatten.

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Reviews

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21
  • Dave Salamonbe
    5 MAR, 2013
    The concept was good, the blend of flavors very good. Unfortunately, the skin on the chicken did not brown and was greasy. Do the same recipe, use boneless, skinless chicken breasts, and cook for only 25 minutes. The vegetables come out better because they don't overcook, and the chicken and proscuitto is flavorful and moist. Also, omit the fresh sage, just season the chicken breats with poultry seasoning, and season everything with powdered sage on top.
    Reply
  • jjavens
    3 MAR, 2013
    I absolutely loved this recipe. The tastes blended beautifully together with the chicken being very mosit. Well definitely make again!
    Reply

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